Use this herbaceous sauce from Argentina to brighten up roasted vegetables, chicken, or fish. You can use all parsley or all cilantro instead of half and half. The leftover sauce will keep in the refrigerator for up to 5 days.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 40 minutes
Serves: 4
Ingredients
- 1 lb. rainbow carrots
- 1 Tbs. extra-virgin olive oil
- 1/4 cup Chimichurri (see below)
Instructions
- Preheat the oven to 425ºF.
- Peel the carrots or scrub them well. If the carrots are large, cut them in half lengthwise.
- On a large rimmed baking pan, toss the carrots with the oil. Roast until tender and browned in spots, 20–30 minutes.
- Spoon 1/4 cup of the Chimichurri over the carrots and save the rest of the Chimichurri for another dish.
Chimichurri
Ingredients
- 1 cup fresh flat-leaf parsley with tender stems
- 1 cup fresh cilantro with stems
- 1 jalapeño or serrano pepper, seeded and chopped
- 2 Tbs. minced white onion
- 1/4 cup extra-virgin olive oil
- 1-1/2 Tbs. red wine vinegar
- 1/4 tsp. dried oregano
- 1/4 tsp. kosher salt
Instructions
- In a small food processor or blender, pulse all the ingredients until uniformly minced, scraping down the sides as needed. Makes 1/2 cup.
Nutrition Information
Per serving (1/4 of the carrots + 1 Tbs. chimichurri):
- Calories: 130
- Total fat: 10 g
- Sat fat: 1.5 g
- Carbs: 10 g
- Fiber: 3 g
- Total sugars: 5 g
- Added sugars: 0 g
- Protein: 1 g
- Sodium: 130 mg
