3cupscarrot greenswashed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
1/2cupolive oil
1/4teaspoonred pepper flakes
1/3cupred onionsfinely chopped
3clovesgarlicminced
Freshly ground sea salt and black pepper to taste
2tablespoonwhite wine vinegar
1 1/2tablespoonfreshly squeezed lime juice
Maple Garlic Roasted Carrots
3clovesgarlicsliced
1tablespooncoconut oil
1tablespoonmaple syrup
3sprigs thymechopped
Freshly ground sea salt and black pepper to taste
1poundcarrotswashed, dried and cut in half
Instructions
Carrot Green Chimichurri
Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.
Maple Garlic Roasted Carrots
Preheat oven to 425 degrees fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.
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.
Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
Roast for 15-18 minutes in the oven, watching to ensure they don't burn.
Remove and allow to cool slightly. Season with salt if necessary.
Top with the chimichurri. Enjoy!
Notes
If you try these Maple Garlic Roasted Carrots with Carrot Greens Chimichurri, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!