ROASTED ROOT VEGETABLES WITH CHIMICHURRI SAUCE
Servings: 6 servings
Ingredients
- 6 large carrots about 1½ pounds
- 2 medium rutabagas
- ¾ pounds purple potatoes
- 3 to 4 tablespoons olive oil
- ½ teaspoon salt or more, to taste
- ½ teaspoon freshly ground black pepper or more, to taste
For chimichurri sauce
- ¼ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon table salt
- ¼ teaspoon Aleppo pepper
- ½ cup flat-leaf parsley leaves packed, finely chopped
- 2 medium cloves garlic peeled and finely minced
- 2 tablespoons minced red onion
Instructions
- Preheat oven to 400 degrees F and line large baking sheet with foil. Peel carrots and rutabagas, scrub potatoes, and cut all into bite-sized chunks, then place in a medium bowl. Add oil, salt, and pepper over the vegetables and toss to coat. Place vegetables in a single layer on baking sheet. Roast for 25 to 30 minutes, stirring once, or until potatoes can be easily pierced with a fork.
- Transfer vegetables back to a serving bowl, toss with about ¾ of the chimichurri. Taste and add salt and pepper, if needed. Allow mixture to cool for 5 to 10 minutes. Drizzle with remaining chimichurri. Serve warm.
For chimichurri sauce
- In a small bowl, whisk olive oil, lemon juice, salt, and Aleppo pepper. Add remaining ingredients to the bowl and whisk well. Allow to rest at room temperature for at least 20 minutes to let flavors meld.
