Roasted Chantenay Carrots with Red Pepper Sauce

Here's a very tasty and vibrant little side dish with plenty of bite. Bound to make history at a dinner table near you.

1kg washed chantenay carrots
50ml vegetable oil
1 teaspoon sea salt

Red Pepper Sauce:
100g flaked almonds
450g canned roasted red peppers
2 plum tomatoes
2 cloves garlic
2 dried red chillies
1 tablespoon dry sherry
1 teaspoon red wine vinegar
1 teaspoon sea salt
100ml extra virgin olive oil

Method:
Place carrots on baking tray and drizzle oil on carrots then sprinkle salt over top, place in oven set at 190oC for 45 minutes. Half way through cooking stir carrots around the tray and place back in oven to finish roasting.
For the sauce place frying pan over a medium heat and add the almonds, toast almonds while stiring round the pan till golden brown. In a food processor add all the sauce ingredients and blend together for 2 minutes.
Once carrots are roasted serve with a side of red pepper sauce.