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A Southern favorite with a twist

Take traditional roasted carrots up a notch by adding an Argentinian twist--chimichurri.

Roasted Carrots with Chimichurri

Jason Smith, FNS

Serves 4-6


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


· 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.


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