Roasted Carrots with Chimichurri

Roasted Carrots with Chimichurri
  • Small carrots
  • ½ cup fresh flat-leaf parsley
  • ½ cup cilantro leaves
  • 1 tsp red chili flakes
  • 1 minced garlic clove
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • Salt and pepper
  1. Stir together parsley, cilantro, red chili flakes, garlic, oil, and vinegar. Season generously with salt and pepper.
  2. You can add your favorite vegetables to roast. Chimichurri goes well with roasted potatoes, beets, parsnips and winter squash.
  3. Roast for about 30 minutes.


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