Chimichurri Carrots
Roasting Libby's Sliced Carrots enhances their natural sweetness as they bake, which pairs perfectly with the bright, tangy bite of fresh chimichurri. Garlic, herbs, and red wine vinegar in the sauce create a balance of fresh flavors. It’s a simple, colorful side dish that instantly upgrades everyday vegetables with a quick splash of green.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 cup fresh flat-leaf parsley (packed)
3 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
1/2 cup olive oil (plus an additional 1 tablespoon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 cup fresh flat-leaf parsley (packed)
3 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
1/2 cup olive oil (plus an additional 1 tablespoon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
Instructions
- Preheat oven to 425°F.
- Lay several layers of paper towels on a clean kitchen surface. Add drained carrots and gently pat them dry with a paper towel on top.
- Toss carrots with 1 tablespoon olive oil and spread in a single layer on a baking sheet. Roast for 12-15 minutes until edges are lightly browned and caramelized.
- While carrots are in the oven: In a food processor add parsley, garlic, vinegar, olive oil, red pepper flakes, and salt. Pulse (DO NOT BLEND) using short bursts until mixed but the consistency is still chunky.
- Spoon a generous base of chimichurri onto serving plate. Top with carrots straight from the oven and drizzle additional sauce over top. Serve warm.
- Preheat oven to 425°F.
- Lay several layers of paper towels on a clean kitchen surface. Add drained carrots and gently pat them dry with a paper towel on top.
- Toss carrots with 1 tablespoon olive oil and spread in a single layer on a baking sheet. Roast for 12-15 minutes until edges are lightly browned and caramelized.
- While carrots are in the oven: In a food processor add parsley, garlic, vinegar, olive oil, red pepper flakes, and salt. Pulse (DO NOT BLEND) using short bursts until mixed but the consistency is still chunky.
- Spoon a generous base of chimichurri onto serving plate. Top with carrots straight from the oven and drizzle additional sauce over top. Serve warm.
