Roasted Carrots with Chimichurri Sauce

Things have been a little crazy around here and pretty silent on the blog, my apologies! I have been busy preparing things for my event this Thursday with Madewell. Coming up with the perfect fall cocktail, some fun small bites, and several treats. If you are in Portland, come this Thursday from 5-7pm!

In the mean time, here is my new favorite roasted carrot recipe served with fresh chimichurri sauce. When I haven't been cocktail testing these past few weeks, I have been researching Thanksgiving recipes. And I am pretty sure these will be making an appearance at our Thanksgiving. They are quick and easy to make. Chimichurri is one of my favorite sauces, which can be used for roasted veggies, over your steak, on fish tacos, or used as a base for a vinaigrette.

Expect many more Thanksgiving recipes to come over the next few weeks!

Roasted Carrots with Chimichurri Sauce
serves 4

1 pound carrots, stems trimmed
1/4 cup water
1 tablespoon olive oil
1 tablespoon butter
salt + pepper

1 cup fresh parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup fresh cilantro
1 tablespoon garlic cloves, minced
3/4 teaspoon crushed red pepper
1 teaspoon cumin
1/2 teaspoon salt plus more per taste

Roasted Carrots

Preheat the oven to 400 degrees. In a medium baking dish, combine the carrots with the water, oil, butter and large pinches of salt and pepper. Cover with foil and roast for 30 minutes until tender. Remove the foil and roast for 30 more minutes until all liquid has evaporated. 

Chimichurri Sauce
Puree all ingredients together in a food processor. Taste and adjust seasonings. Transfer to a bowl and set aside. 

Serve roasted carrots with chimichurri sauce over top.