Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

Preparation 10 min Cook Time 15 min


Carrot Greens Chimichurri

  • 3 cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
  • 1/2 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup red onions, finely chopped
  • 3 cloves garlic, minced
  • Freshly ground sea salt and black pepper to taste
  • 2 tablespoon white wine vinegar
  • 1 1/2 tablespoon freshly squeezed lime juice

Maple Garlic Roasted Carrots

  • 3 cloves garlic, sliced
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 3 sprigs thyme, chopped
  • Freshly ground sea salt and black pepper to taste
  • 1 pound carrots, washed, dried and cut in half


Carrot Greens Chimichurri

  1. Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

Maple Garlic Roasted Carrots

  1. Preheat oven to 425 degrees fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.
  2. In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
  3. Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
  4. Roast for 15-18 minutes in the oven, watching to ensure they don't burn.
  5. Remove and allow to cool slightly. Season with salt if necessary.
  6. Top with the chimichurri. Enjoy!


Recipe Notes

  1. This recipe is naturally gluten free and vegan.
  2. HOW TO STORE ROASTED CARROTS Store the carrots in an air-tight container in the fridge after they have cooled completely. They can be re-heated in the oven or the microwave.
  3. HOW TO STORE CHIMICHURRI The chimichurri can be stored in an air-tight container in the fridge. The olive oil may harden once it becomes cold. Remove from the fridge and allow to sit at room temperature for a few minutes until it softens again and then mix together.
  4. HOW TO FREEZE I would recommend freezing the carrots prior to roasting in a freezer-friendly zipped plastic bag. You can pour the chimichurri into an ice cube tray and freeze in blocks. To thaw, remove from freezer and allow to come to room temperature. Alternatively, you can use it as a herb substitute in soups and stews by dropping an ice cube in the mix.
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