Roasted Baby Carrots With Chimichurri Food

CARROT TOP CHIMICHURRI

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

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 WITH CHIMICHURRI

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 POTATOES AND BABY CARROTS WITH GARLIC

Steps:

• Dry the veggies well with a paper towel and place in a large bowl.
• Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
• In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
• Pour over the veggies and toss to coat with a wooden spoon or clean hands.
• Set oven to 400 degrees F.
• Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

ROASTED CARROTS WITH CHIMICHURRI

Steps:

• To make chimichurri, stir together parsley, cilantro, chives, garlic, oil, and vinegar. Season generously with salt and pepper.
• Roast carrots about 30 minutes.