Roasted Carrots With Chimichurri Recipes

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ROASTED BABY CARROTS WITH CHIMICHURRI



Roasted Baby Carrots with Chimichurri image

A perfect combination of sweet oven roasted baby carrots and a tangy carrot top chimichurri sauce.

Provided by Shilpi & Etienne | between2kitchens

Categories     Appetizer     Side Dish

Time 35m

Number Of Ingredients 14

2 bunch baby carrots (makes 5oogm peeled) with greens
4 tbsp olive oil
3 garlic cloves (crushed)
2 thyme sprigs
salt, pepper to taste
2 bunch carrot tops
2 medium jalapenos pepper (diced)
2 medium shallots (diced)
2 garlic cloves (chopped)
1 tbsp dried oregano
1 medium lemon (juiced)
2 tbsp red wine vinegar
250 ml olive oil
salt and pepper to taste

Steps:

  • Cut the green leaf stems from the carrots, leaving about 2cm of the thick green stem attached at the bottom. Keep the carrot tops aside. Peel the carrots and wash the greens to remove any debris.
  • In a bowl, toss the carrots, olive oil, salt, pepper and thyme sprigs until evenly coated. Spread the carrots on a roasting tray and add the crushed garlic cloves.
  • Roast in a pre-heated oven at 180 degrees for 20 minutes or until tender. Use the tip of a small kitchen knife to check the doneness.
  • Remove the seeds from the jalapenos and chop finely. Peel the shallots and garlic and chop finely. Grate the zest of the lemon and juice the lemon.
  • Pick the green part from the carrot tops discarding the stems. Keep some green sprigs on the side as a garnish. In a food processor mix the carrot top with the olive oil to a roughly chopped green mixture.
  • In a bowl combine the jalapenos, shallots and garlic. Add the chopped carrot top mixture and combine well.
  • Grate the zest of the lemon into the bowl and add the juice of the lemon. Add the oregano, red wine vinegar and season with salt and pepper. Mix well and allow to sit for at least 10 minutes for the flavours to develop.

ROASTED CARROTS WITH CHIMICHURRI



Roasted Carrots with Chimichurri image

The earthy sweetness of carrots goes well with zesty chimichurri, a traditional Argentinean herb sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 8

Small carrots
1/2 cup fresh flat-leaf parsley
1/2 cup cilantro leaves
1/4 cup minced chives
1 minced garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and pepper

Steps:

  • To make chimichurri, stir together parsley, cilantro, chives, garlic, oil, and vinegar. Season generously with salt and pepper.
  • Roast carrots about 30 minutes.

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