As the seasons shift and cozy gatherings take center stage, roasted root vegetables offer a delightful way to celebrate winter’s bounty. When paired with a bright and zesty chimichurri sauce, this dish—Roasted Vegetables with Chimichurri—becomes a show-stopping addition to any table, whether as a side or a vegetarian main course. Here’s everything you need to create this vibrant, crowd-pleasing recipe.
Why You’ll Love Roasted Vegetables with Chimichurri
- Seasonal Ingredients: This dish highlights root vegetables like carrots, parsnips, beets, and sweet potatoes, making it both nutritious and delicious.
- Easy to Prepare: With simple roasting techniques and a no-cook chimichurri sauce, this recipe is perfect for busy cooks.
- Versatile: Serve it as a side for roasted meats or as a standalone dish for vegetarians.
Ingredients for Roasted Vegetables with Chimichurri
For the Roasted Vegetables:
- 4 medium carrots, peeled and cut into sticks
- 3 parsnips, peeled and cut into sticks
- 2 medium beets, peeled and cut into wedges
- 1 sweet potato, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional, for added flavor)
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a hint of heat)
- ½ cup olive oil
- Salt and black pepper to taste
Step-by-Step Instructions
1. Preheat and Prepare:
Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Roast the Vegetables:
In a large mixing bowl, combine the carrots, parsnips, beets, and sweet potato. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss the vegetables until evenly coated, then spread them out in a single layer on the prepared baking sheet. Roast for 35-40 minutes, turning halfway through, until the vegetables are tender and caramelized.
3. Prepare the Chimichurri Sauce:
While the vegetables are roasting, make the chimichurri. In a bowl, mix the chopped parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, and red pepper flakes. Gradually stir in the olive oil until the sauce is well combined. Season with salt and black pepper to taste. For best results, let the chimichurri sit for 10-15 minutes to allow the flavors to meld.
4. Assemble and Serve:
Once the vegetables are done roasting, transfer them to a serving platter. Drizzle generously with the chimichurri sauce, or serve the sauce on the side for dipping. Garnish with extra parsley for a fresh touch.
Tips for Success
- Customize Your Veggies: Feel free to add other root vegetables like turnips, radishes, or potatoes for variety.
- Make Ahead: The chimichurri sauce can be prepared a day in advance and stored in the fridge. Bring it to room temperature before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat the vegetables in the oven to restore their crispness.
Conclusion
Roasted Root Vegetables with Herby Chimichurri: A Festive and Flavorful Dish
As the seasons shift and cozy gatherings take center stage, roasted root vegetables offer a delightful way to celebrate winter’s bounty. When paired with a bright and zesty chimichurri sauce, this dish—Roasted Vegetables with Chimichurri—becomes a show-stopping addition to any table, whether as a side or a vegetarian main course. Here’s everything you need to create this vibrant, crowd-pleasing recipe.
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