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
Units
Scale
- Carrots
- 1 bunch parsley
- 1 bunch cilantro
- 2 cloves of garlic
- 2 tbsp (30 ml) capers
- 1 tbsp (15 ml) red wine vinegar
- 1/3-1/2 cup (80-120 ml) 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
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 160