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 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.

CARROT TOP CHIMICHURRI



Carrot Top Chimichurri image

Ah, carrot tops. They're large and leafy and edible, so it's sort of tragic to throw them away. But it's also daunting to find something to make with them that's actually delicious. Enter this carrot top chimichurri. The condiment, which hails from Argentina and Uruguay, is traditionally made with parsley. But carrot tops work in this twist because they're leafy and grassy like parsley. The sauce keeps for three days in the refrigerator, and trust us, you'll be drizzling it over chicken and steak galore.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 9

3 cloves garlic
1 small shallot, roughly chopped
1 jalapeno, stemmed, seeded and roughly chopped
1 cup extra-virgin olive oil
1/2 cup packed carrot-top leaves
1/2 cup packed fresh cilantro leaves
1/3 cup red wine vinegar
2 tablespoons packed fresh oregano leaves
Kosher salt and freshly ground black pepper

Steps:

  • Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.

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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