Perfect Bite: Roasted Carrots with Chimichurri
The earthy sweetness of carrots goes well with zesty chimichurri, a traditional Argentinean herb sauce.
- Total Time:
Photography: Joseph De Leo
Source: Martha Stewart Living
- 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
To make chimichurri, stir together parsley, cilantro, chives, garlic, oil, and vinegar. Season generously with salt and pepper.
Roast carrots about 30 minutes.