Chimichurri Roasted Carrots

November 14, 2016

This side becomes the main dish! A showstopping, delicious and healthy dish utilizes every part of the carrot... even the greens!

1 bunch of carrots with greens still attached
Salt, Pepper and Olive Oil for roasting
3/4 cup (one very large handful) carrot top green leaves, thick stems removed
1/4 cup roughly chopped green herbs such as Mint, Basil, Cilantro, or Parsley.
1 tsp crushed red chili or sriracha flakes, or 1/2 a raw jalapeño or fresno chili
3-4 cloves of garlic
1/8 red onion or 1 shallot
1 tsp large flake or kosher salt
1 tsp dried or 1 Tbs fresh oregano
1/4 cup red wine vinegar
1/3 cup olive oil

Preheat your oven to 400 degrees F Trim the ends off the Carrots, wash them, slice fat ones lengthwise and leave skinny ones whole so they are somewhat uniform in width. Throw them in a bowl and toss...
See the full directions on my site

Nutritions

Calories
1005

Sodium
926mg
38% DV

Fat
80g
123% DV

Protein
12g
24% DV

Carbs
66g
22% DV

Fiber
8g
34% DV