Roasted Baby Carrots With Chimichurri Recipes

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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.

ROASTED CARROTS WITH CHIMICHURRI



Roasted Carrots with Chimichurri image

The tanginess of chimichurri is great for cutting through fatty meats but in this vegetarian dish the Argentinean sauce adds spice to sweet roasted carrots.

Provided by Rachel Crawford

Categories     Side

Time 35m

Number Of Ingredients 10

Carrots
1 bunch parsley
1 bunch cilantro
2 cloves of garlic
2 Tablespoons capers
1 Tablespoon red wine vinegar
⅓-1/2 cup olive oil
Salt
Pepper
Red pepper flakes

Steps:

  • Peel and chop carrots. Toss with olive oil and roast at 425 degrees Fahrenheit, stirring occasionally, until tender and browned at the edges.
  • Finely chop parsley and cilantro leaves.
  • Mince garlic and capers.
  • Stir herbs, garlic and capers together. Add red wine vinegar and olive oild.
  • Season with salt, pepper and red pepper flakes. Let sit for flavors to meld.
  • Top roasted carrots with chimichurri.

ROASTED BABY CARROTS



Roasted Baby Carrots image

Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

Steps:

  • Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  • Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
  • Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g

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