This sauce is so versatile and so delicious that I sometimes just eat it by the spoonful on its own. It’s great with fish and all types of meat, it can be a fabulous spread for crackers or bread on a charcuterie board, and if made slightly thicker is also delicious as a dip for veggies. If you thin it out a bit it’s also a perfect salad dressing. I use it in my Buddha Bowl recipe as well.
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Roasted Red Pepper Sauce
Instructions
Preheat oven to 400 degrees.
Cut red peppers into quarters and remove seeds.
Remove skins of shallots and chop into quarters.
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Using a pastry brush, brush peppers, shallots and garlic with some avocado oil and place on a baking sheet.
Roast peppers, shallots and garlic in oven for about 45 minutes, until pepper skins begin to turn black.
When the roasting is complete, peel the charred skin from the peppers and discard.
Add peppers, shallots, garlic and remaining ingredients to a food processor and pulse repeatedly until sauce is desired consistency. I like it to be slightly chunky, but it will become very smooth is processed longer. If you want the sauce to be thicker, leave out the olive oil and add 1 tsp at a time until it's the consistency you are looking for... if you want to use as a thinner salad dressing, add a bit more olive oil a tsp at a time.
This keeps in the fridge for several days in a sealed container, so don't be afraid to double or triple the recipe and eat it on EVERYTHING!
Sometimes you just want to eat something quick, easy, and comforting. This particular time I wanted comfort food but I also wanted to use up my leftover Brussels sprouts. I think you could do this with pretty much any leftover roasted vegetable with delicious and healthy results.
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'Nacho' Brussels Sprouts
Instructions
When I make this it is usually with leftover roasted veggies, but if you're making it from scratch, chop the Brussels sprouts into thirds, toss with avocado oil, and roast in the oven at 400 degrees for about 20-25 minutes. If the veggies are already cooked, pan fry them with a small amount of avocado oil until heated.
Toss Brussels sprouts with taco seasoning until evenly distributed.
Place Brussels sprouts on an oven safe platter and sprinkle with cheese.
Broil in the oven until cheese is melted through and starting to bubble.
Slice avocado and add sour cream and salsa to a plate.
Slide Brussels sprout 'nachos' onto the plate and enjoy!
