Roasted Carrots With Chimichurri Food
CARROT TOP CHIMICHURRI
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
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
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
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.
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ROASTED CARROTS WITH CARROT-TOP CHIMICHURRI AND GRANOLA
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5/5 (32)Category Side DishesAuthor Bryan Voltaggio
- Roast the carrots: Preheat the oven to 425° F. Peel the carrots and trim the ends. Toss the carrots in a large bowl with the olive oil and salt. Place on a baking tray or sheet pan lined with parchment paper and roast in the oven for 25 minutes or until the carrots are tender and beginning to brown. (Note: cooking time will vary based on the diameter of the carrots you are using.)
- Make the glaze: Place the juice in a small saucepan over medium heat and reduce by 1/3 of the total volume, whisking regularly. Make a slurry with the cornstarch and water or extra carrot juice. Whisk the ingredients thoroughly together, then add to the simmering reduced carrot juice, whisking until the mixture thickens slightly (this should happen almost immediately). Add the butter and cook until it is completely incorporated while whisking. Remove from the heat and let sit at room temperature until you are ready to use it.
- Make the granola: Mix all ingredients and bake for 1 hour at 250° F. To plate: Toss the roasted carrots with the glaze, then place in a serving dish. Spoon the chimichurri on the carrots, top with the granola and a few sprigs of carrot tops.
- Plate the dish: Toss the roasted carrots with the glaze, then place in a serving dish. Spoon the chimichurri on the carrots, top with the granola and a few sprigs of carrot tops.US agriculture.
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