Recipe: Roasted Carrots with Chimichurri
This has to be my favourite recipe for the summer this year. It has also been one of my most requested!
Apart from being beginner easy, it is always a winner and makes an incredible side, salad or star (if you love veggies as much as I do!)
If you aren’t familiar, chimichurri is an Argentinian, loose, oil-based dressing that is amazing on BBQ’d anything. It takes just 5 minutes to make while your carrots are roasting but be sure to follow these tips when making this recipe.
TIPS
Don’t cut the carrots too thin
Never blitz your chimichurri it becomes mushy, to keep this dressing as it’s intended you must always, always finely chop your ingredients.
Be sure to gradually add your salt and taste, you can always add more but the other way round.. not so much.
Ingredients
Chimichurri:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup flat leaf parsley
2-4 cloves of garlic (I like 3-4)
1/2-1 finely chopped fresh chilli
3/4 teaspoon dried oregano
1/2 teaspoon coarse salt
1/2 teaspoon pepper
Carrots:
6-8 large carrots
1 large teaspoon honey or malt syrup of choice (maple, rice malt or any preferred syrup are options)
1/2 - 1 teaspoon garlic podwer
light sprinkle of chilli flakes or cayenne pepper (to taste)
salt & pepper to taste
Method
Preheat the oven to 210.C
Cut your carrots long ways in quarters and lay in a lightly oiled roasting dish.
Evenly distribute your salt, pepper, chilli, garlic powder and honey/malt of choice over your carrots and mix together.
Place in the oven for 45 minutes or until evenly browned, cooked through and fragrant.
While your carrots cook it’s time to make your chimichurri!
Finely chop your parsley, garlic and fresh chilli by hand (remember do not blitz in the blender!). Don’t be too prescious about this, you can see mine has some variance in cut, and that’s fine in my opinion! it adds interest!
Throw the chopped ingredients in to a bowl adding your S&P and liquid ingredients (oil, vinegar), stirring to combine fully. Ideally leaving your chimichurri flavours to infuse for up to 2 hours (but still delicious immediately so not necessary).
These carrots can be served warm and generously drizzled with your chimichurri as a side dish, or if you want to lighten it a little, you can lay them on a bed of mixed greens (I love baby spinach & rocket), drizzle generously with your chimichurri and add some macadamia feta (my favourite is by botanical cuisine). This warm salad version was an absolute hit this Christmas, with no left overs in sight!
Any remaining chimichurri is great on BBQ mushrooms, meats- anything really!
Feeling inspired? Let me know if you make this dish! Send a picture of your roasted carrot with chimichurri creation to go in to the draw to win a free private lesson💖
