Roasted carrots and parsnips with homemade chimichurri is an easy side dish that will liven the Thanksgiving table. Root vegetables are a staple side dish and this recipe puts a spin by serving the roasted carrots and parsnips with a zesty herbal sauce, typical to Argentinean cuisine. Chimichurri is not only delicious but comes together in a snap in the food processor. This stress-free dish is a must-have for holiday meals.
Chimichurri Roasted Carrots and Parsnips
For the vegetables:
1/2 lb carrots, peeled and stems removed
1/2 lb parsnips, peeled
2 tbsp olive oil
1 tbsp pomegranate molasses
salt and freshly ground pepper, to taste
For the chimichurri:
1 1/2 flat leaf parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
1 1/2 teaspoons Aji molido or crushed red pepper
1/2 teaspoon salt
Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: In a small bowl, whisk together the olive oil and pomegranate molasses. Pour mixture over carrots and parsnips and toss until coated. Season with salt and pepper.
Step 3: Roast carrots and parsnips for 15 minuted or until browned and tender.
Step 4: Meanwhile, prepare the chimichurri. In a food processor or blender, puree the parsley, olive oil, vinegar, garlic and chile pepper until it forms a smooth sauce. Season with sauce.
Step 5: Remove vegetables from the oven and serve with chimichurri.