Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more … robust.
Because let’s face it, spring and early summer have a tendency to smack you with cool, wet weather when you’re least expecting it — and when you are most desiring sun and heat. Which is why the delicate flavors of dill and butter sometimes just don’t fit.
For those evenings, I came up with a zippy sauce that’s something of a cross between Italian pesto and Argentinian chimichurri, but with a hefty dose of Asian peanut sauce just to make it interesting.
The sauce can be prepped up to a day in advance, but don’t add the peanuts until just before serving. The port-soaked raisins also can be done in advance. Just drain and refrigerate as needed (but they will taste best if you let them come to room temperature before serving). The sauce is also delicious spooned over roasted or grilled pork or cauliflower.
ROASTED CARROTS WITH PORT RAISINS AND SPICY PEANUT-HERB SAUCE
Start to finish: 30 minutes
Servings: 4
1/3 cup port wine
1/2 cup golden raisins
1 pound medium carrots
Olive oil
Kosher salt
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/3 cup red wine vinegar
2 cloves garlic
1/4 teaspoon red pepper flakes
Pinch sugar
1/2 cup chopped unsalted (or lightly salted) roasted peanuts
Ground black pepper
Nutrition information per serving: 410 calories; 250 calories from fat (61 percent of total calories); 28 g fat (4 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 6 g fiber; 22 g sugar; 6 g protein; 360 mg sodium.
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