Take traditional roasted carrots up a notch by adding an Argentinian twist--chimichurri.
Roasted Carrots with Chimichurri
Jason Smith, FNS
southerncountrybling.com
Serves 4-6
Ingredients:
2-12 ounce packs of baby carrots
2-TBSP butter, melted
2-TBSP bacon grease or olive oil
1-tsp salt
1-tsp black pepper
1-tsp dried thyme
2-tsp ground rosemary
1-tsp onion powder
2-TBSP honey
Chimichurri Sauce:
1-1/2 cups fresh parsley, about 1 big bunch
2-cups fresh spinach
3-clove garlic
¼-tsp crushed red pepper flakes
1-tsp onion powder
1-tsp dried oregano
1 1/2- tsp salt
¼-tsp black pepper
2-TBSP red wine vinegar or apple cider vinegar
Juice form ½ lemon
¼-cup bacon grease or olive oil
½-cup feta cheese, garnish
Directions:
· Preheat oven to 400, spray a baking tray.
· In a bowl place the carrots, butter, and bacon grease toss to coat.
· Add the next 5 ingredients and toss to cover.
· Spread out on baking sheet in a single layer and roast in oven for 30 mins or until tender.
· Make the sauce by placing all the chimichurri ingredients in a food processor and pulsing until paste like.
· Remove carrots and toss with the honey.
· Place carrots on serving dish and top with chimichurri.
· Garnish with feta.
Tip: You can also add mushrooms, radishes, asparagus or peppers to the carrots if you’d like.