This recipe is the creation of Talia Chai, registered holistic nutritionist and clean foods chef. 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!
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, and anti-inflammatory 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 savory, 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. Don’t forget the awesome anti-inflammatory properties of garlic!  The chimichurri sauce, which is made of raw herbs and olive oil, adds a bright burst of fresh flavor.
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 recipe a try!
Roasted Carrots with Chimichurri Sauce
Dairy-free, gluten-free, refined-sugar free, vegan
Makes 4 side dishes
8 heirloom carrots, trimmed and peeled
6 garlic cloves stem end trimmed, peel left on
3 sprigs of rosemary
8 sprigs of thyme
½ teaspoon of sea salt
12 cracks of black pepper
extra virgin olive oil
1/4 cup of slivered almonds, toasted (in oven at 375 degrees F for 10-15 minutes until golden)
For the Chimichurri (makes 2/3 cup):
½ cup of basil leaves, packed
1 cup of parsley leaves, packed
2 teaspoons of raw apple cider vinegar
5 tablespoons of extra virgin olive oil
¼ teaspoon of sea salt
6 cracks of black pepper
6 cloves of roasted garlic
Preheat oven to 400 degrees F.
Cut carrots into halves or quarters lengthwise depending the thickness on carrot so they look like long spears.
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 the oven and let carrots roast for 30-40 minutes or until tender on the inside.
Meanwhile, prepare all your chimichurri ingredients. Remove the garlic cloves from the carrots right before you blend and add to chimichurri.
I like using a hand blender but a regular blender will work as well. Taste and adjust seasoning.
Place roasted carrots on a serving platter and top with chimichurri sauce. Sprinkle with toasted almonds.
Serve and enjoy!
 Watzl, B. (2013, January). Anti-inflammatory Effects of Plant-based Foods and of their Constituents. Retrieved from http://econtent.hogrefe.com/doi/abs/10.1024/0300-9822.214.171.1243
 Wilson, E. A., & Demmig-Adams, B. (2007). Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions. Retrieved from http://www.emeraldinsight.com/doi/abs/10.1108/00346650710749071?journalCode=nfs