Roasted Rainbow Carrots with Carrot Top Chimichurri
Ingredients
- 1 bunch of medium rainbow carrots
- 1 cup carrot tops chopped fine
- ½ cup minced fresh cilantro
- 1 tablespoon minced fresh oregano can be replaced by 1 teaspoon of dry oregano
- 2 garlic cloves minced
- 1 small shallot minced can be replaced with regular or purple onions. Approximately 2 tablespoons
- ½ teaspoon of chili garlic sauce optional
- ½ cup red wine vinegar
- ¾ cup extra-virgin olive oil
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- Some fresh ground pepper
Instructions
- For the carrots: Preheat the oven to 400 degrees F. Cut the green top and reserve for the Chimichurri. Wash and peel the carrots. Place them on a baking sheet. Toss the carrots with some olive oil and salt. Roast for 20 minutes or until tender.
- For the Chimichurri sauce: Wash and dry your carrot tops well before chopping them as they tend to have lots of dirt. Combine all the ingredients in the order they appear leaving the vinegar and olive oil for less. Taste and adjust seasonings.
Notes
Serve with roasted carrots, toasted bread, or over grilled flank steak.