Roasted Root Vegetables with Carrot Top Chimichurri

Roasted Root Vegetables

For the Vegetables:

For the Chimichurri:

  1. Preheat oven to 400ºF. Lightly grease two baking sheets with Pompeian Organic Extra Virgin Olive Oil Spray. 
  2. Slice all vegetables into 1/4-inch slices. Arrange in a single layer on the baking sheets. Lightly spray with the Pompeian Organic Extra Virgin Olive Oil Spray; season with salt and pepper. Bake for 35 minutes, until all vegetables are cooked through.
  3. In a food processor, add all chimichurri ingredients. Pulse a few times to combine, but don’t puree; you want the sauce to have a chunky texture.
  4. Serve the roasted vegetables on a serving platter topped with the chimichurri sauce.

Author: Emilie Eats

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