Roasted Carrots and Radishes with Chimichurri
Roasting winter root vegetables is a quick and easy way to prepare a whole host of flavors. Turnips, potatoes, parsnips, carrots and radishes all become soft, tender and sweet under the intense heat of a high roast. One of my favorite additions to roast meat and veggies is chimichurri.
An Argentinian dipping sauce, chimichurri is excellent with meats and veggies alike. Combining the tartness of vinegar with a little heat and the powerful, bright flavors of fresh herbs and you have a great addition to anything roasted or grilled. The sauce can be made ahead of time and keeps in the refrigerator for 3-4 days.
- 1 bunch small to medium radishes, about 12
- 12 baby carrots
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- Lemon half
- 1 cup olive oil
- 4 hot peppers
- 2 garlic cloves
- Juice and zest of 1 lemon
- 1 t smoked paprika
- 1 bunch parsley
- 1 bunch cilantro
- Lightly oil and blacken peppers, remove stem and pulse with garlic in food processor until roughly chopped.
- Add lemon juice and zest, cumin, and paprika.
- Pulse until well blended.
- Add olive oil and toss in herbs.
- Blend until chunky. Adjust seasoning to taste.
- Preheat the oven to 450 degrees.
- Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper.
- Roast until tender yet firm in the center, about 20 minutes.
- Squeeze with a little lemon juice, drizzle with chimichurri and serve.