Food & Cooking Recipes Appetizers Roasted Carrots with Chimichurri 3.8 (20) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 9, 2020 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins The earthy sweetness of carrots goes well with zesty chimichurri, a traditional Argentinean herb sauce. Ingredients Small carrots ½ cup fresh flat-leaf parsley ½ cup cilantro leaves ¼ cup minced chives 1 minced garlic clove ¼ cup extra-virgin olive oil 2 tablespoons red-wine vinegar Salt and pepper Directions To make chimichurri, stir together parsley, cilantro, chives, garlic, oil, and vinegar. Season generously with salt and pepper. Roast carrots about 30 minutes. Joseph De Leo Print