Roasted Carrots with Chimichurri Sauce Recipe

Talia Chai

Roasted Carrots with Chimichurri Sauce Recipe

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If you’re stumped on what to make for dinner, have no fear, your answer is here! Roasted carrots are a super-easy, super-delicious side dish that will go perfectly with almost any protein. Chimichurri sauce traditionally hails from Argentina and was originally created to go on top of meat. But who’s to say we can’t use it on savoury, roasted veggies as well??

When the carrots are roasted in the oven, the sweetness comes out even more. They get slightly caramelized, gooey and take on the essence of the rosemary, garlic and thyme. The chimichurri sauce which is made of raw herbs and olive oil adds a bright burst of fresh flavour.

Full disclosure – I like to put this chimichurri sauce on EVERYTHING. It would be delicious paired with grilled fish, chicken, steak or lamb. It’s also delicious on almost any type of roasted veggie. I’ve even been known to use it as a salad dressing every now and then.

What are you waiting for? Give this beauty a try…

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Roasted Carrots with Chimichurri Sauce

Dairy-free, gluten-free, refined-sugar free, vegan

Makes 4 side dishes

Ingredients:

  • 8 heirloom carrots, trimmed and peeled

  • 6 garlic cloves stem end trimmed, peel left on

  • 3 sprigs of rosemary

  • 8 sprigs of thyme (instructions place rosemary 4 sprigs on baking sheet, take leaves from thyme and sprinkle)

  • ½ teaspoon sea salt

  • 12 cracks black pepper

  • extra virgin olive oil

  • 1/4 cup slivered almonds, toasted (in oven at 375 degrees F for 10-15 minutes until golden)

For the Chimichurri (makes 2/3 cup):

  • ½ cup basil leaves, packed

  • 1 cup parsley leaves, packed

  • 2 teaspoons raw apple cider vinegar

  • 5 Tablespoons extra virgin olive oil

  • ¼ teaspoon sea salt

  • 6 cracks black pepper

  • 6 cloves of roasted garlic, peel discarded, taken from roasted carrots

Instructions:

  1. Preheat oven to 400 degrees F.

  2. Cut carrots into halves or quarters lengthwise depending the thickness on carrot so they look like long spears.

  3. Place carrots, garlic, rosemary and thyme in a large baking sheet. Sprinkle with salt, pepper and a big drizzle of olive oil. Toss well to fully coat carrots. Place baking sheet in oven and let carrots roast for 30-40 minutes or until tender on the inside.

  4. Meanwhile, prepare all your chimichuri ingredients. Remove the garlic cloves from the carrots right before you blend and add to chimichurri.

  5. I like using a hand blender but a regular blender will work as well. Taste and adjust seasoning.

  6. Place roasted carrots on a serving platter and top with chimichurri sauce. Sprinkle with toasted almonds.

  7. Serve and enjoy!

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Talia Chai
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Talia Chai

Talia is a Registered Holistic Nutritionist, Clean Foods Chef, Cookbook Author and Yoga Instructor. Talia’s approach to wellness focuses on helping you tap into your unique intuition as you embrace imperfections to facilitate growth and become the best version of you, possible. You can follow her on Instagram .For more dairy-free, gluten-free and refined sugar-free recipes, check out Talia’s cookbook, Clean Eating here .Warning - recipes are designed to make you feel extra fabulous, bursting with energy and super glowing skin!
Talia Chai
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