Carrot Romesco Sauce
Preheat the oven to 400 degrees F. On a parchment lined baking sheet, toss the carrots with 1 tablespoon olive oil and season with salt. Roast in the oven until soft and caramelized, about 30 to 40 minutes.
Transfer to a food processor and puree with the almonds, garlic, vinegar, paprika, chili, water, ¼ cup of olive oil, and ½ teaspoon salt until smooth. Taste for seasoning.