Description
Savor roasted root veggies paired with zesty chimichurri. A perfect dish for any meal, bursting with flavor and fresh herbs. Try it today!
4 medium carrots, peeled and cut into chunks2 medium parsnips, peeled and cut into chunks2 medium sweet potatoes, peeled and cubed4 small red potatoes, quartered3 tablespoons olive oilSalt and pepper to tasteFresh parsley for chimichurri3 cloves garlic, minced2 tablespoons red wine vinegar1 teaspoon dried oreganoRed chili flakes to taste
Preheat the oven to 425°F (220°C).In a large bowl, toss the carrots, parsnips, sweet potatoes, and red potatoes with olive oil until well coated.Season with salt and pepper to taste.Spread the vegetables evenly on a lined baking sheet in a single layer.Roast in the preheated oven for about 25-30 minutes, stirring halfway through for even browning.While the vegetables roast, whisk together all chimichurri ingredients in a small bowl and adjust seasoning as needed.Once the vegetables are caramelized and fork-tender, remove them from the oven and let cool for a few minutes.Drizzle the chimichurri sauce over the roasted vegetables, toss to coat, and optionally garnish with seeds, nuts, or cheese. Notes
A comforting dish of roasted root vegetables served with a vibrant chimichurri sauce, perfect for cozy evenings or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 250
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
