Roasted Carrot And Salsa Verde Sandwiches Recipes

ROASTED SALSA VERDE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
• Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
• Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

ROASTED SPICY SALSA VERDE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
• Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
• Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE

Steps:

• Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
• Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
• Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

HONEY ROASTED CARROT AND HUMMUS SANDWICHES

Steps:

• Preheat your oven to 200 C / 400°F.
• Line a large baking sheet with parchment paper.
• Peel your carrots if you like (I did only for aesthetics, if you're using organic carrots don't bother, just give 'em a good scrub, but if your carrots aren't organic then please peel them), then slice them on a sharp diagonal so you get long slices, about 1/2 cm thick.
• In a large bowl, whisk together honey and olive oil. If your honey isn't the runny type just heat it slightly until it is a bit liquidy. Add the carrot slices to the bowl, then toss so everything is well coated in the honey glaze.
• Arrange carrot slices on the lined baking sheet in a single layer. Pop into the oven, and roast until they are soft and slightly brown around the edges, about 15 minutes. Remove from the oven to cool.
• While the carrots are roasting you can make the hummus. In the bowl of a food processor combine, chickpeas, olive oil, 1/4 cup lemon juice, water, and tahini. Pulse a few times, then process, stopping to scrape down the sides as necessary. Taste the hummus and decide whether you want to use the rest of the lemon juice (I did). Add a bit of salt and pepper, and the cumin. Process again, then taste again and decide whether you need more salt.
• Decide how many sandwiches you want to make. I always start my sandwiches by toasting the bread, especially if I'm making a few at a time to pack for lunches. For each sandwich, spread both slices of bread generously with hummus. Arrange slices of honey roasted carrots in either a single layer (for four sandwiches) or a double layer (for two extra carroty sandwiches) over one slice of the bread. Top with the other slice of bread, and either store in the fridge for up to three days or enjoy immediately.