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Roasted Carrots with Chimichurri Sauce

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This weekend, I noticed an overabundance of carrots in the fridge. I bought a new bag and when I came home to put the groceries away, lo and behold was a bag I already had! Oops. What was I going to do with all these carrots? I already made this soup so I needed something different. Since roasted vegetables are always nice to have on hand to throw into a quick salad or dress up as a side for a meal, how could I go wrong? They just needed something with zing to make their flavors pop. Chimichurri sauce, with its garlic and parsley base is usually eaten over roasted meat, but I think it is equally delicious over grilled or roasted vegetables. Decision was made and carrots were roasted.

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Roasted Carrots:

1 pound carrots, peeled

1 T olive oil

salt, to taste

pepper

1/2 cup parsley, stemmed and rough chopped for garnish

Preheat oven to 425 degrees.

Slice carrots in batons roughly the same size and thickness. No need to be perfectly cut, but consistent in shape and thickness helps with even cooking. Place carrots into a large bowl and drizzle the olive oil over. Toss to evenly coat carrots, sprinkle with salt and pepper. I usaully go very light on the salt here as the chumichurri sauce is also salted. Roast on a sheetpan for 20-25 minutes.

Place carrots on a platter and sprinkle with chopped parsley. Drizzle a couple of spoonfuls of chimichurri sauce over and you’re ready to eat.

Chimichurri Sauce from Fine Cooking Magazine:

Yield: 2 cups (I made only half the recipe and it was more than enough)

4 cloves garlic

1 tsp kosher salt

1 bunch flat leaf parsley, stemmed and chopped

1 tsp dried oregano

1 small carrot, finely grated

1/2 tsp fresh ground black pepper

1/2 tsp dried chile flakes

1/2 tsp grated lemon zest

5 T white wine vinegar or distilled white vinegar

5 T cold water, more if necessary

1 cup extra virgin olive oil

Finely chop the garlic and sprinkle salt over it and mash with the side of the knife to form a paste. Scrape the garlic paste into a medium bowl. Add the parsley, oregano, carrot, pepper, chile flakes, and lemon zest and mix. add the vinegar and water and mix again. Whisk in the oil. Taste and adjust seasonings, adding more salt, vinegar, water or chile as necessary. The sauce should be highly seasoned.

*This sauce keeps well in the refrigerator and tastes even better the next day!

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