The tanginess of chimichurri is great for cutting through fatty meats but in this vegetarian dish the Argentinean sauce adds spice to sweet roasted carrots.
By Rachel Crawford
Roasted Carrots with Chimichurri
- Total Time: 35 mins
Description
The tanginess of chimichurri is great for cutting through fatty meats but in this vegetarian dish the Argentinean sauce adds spice to sweet roasted carrots.
Ingredients
Scale
- Carrots
- 1 bunch parsley
- 1 bunch cilantro
- 2 cloves of garlic
- 2 Tablespoons capers
- 1 Tablespoon red wine vinegar
- 1/3–1/2 cup olive oil
- Salt
- Pepper
- Red pepper flakes
Instructions
- Peel and chop carrots. Toss with olive oil and roast at 425 degrees Fahrenheit, stirring occasionally, until tender and browned at the edges.
- Finely chop parsley and cilantro leaves.
- Mince garlic and capers.
- Stir herbs, garlic and capers together. Add red wine vinegar and olive oild.
- Season with salt, pepper and red pepper flakes. Let sit for flavors to meld.
- Top roasted carrots with chimichurri.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side
