Autumn has arrived and I couldn’t think of a better way to heat my place than with delicious roasted vegetable scents. In fact, roasted vegetables are one of my favorite foods. The chimichurri sauce contains parsley, cilantro, garlic, onion, lime, olive oil, and avocado. Traditionally it doesn’t contain avocado, but I wanted it creamier, that’s why I substituted half of the olive oil with half of an avocado. You can store it in an airtight container in the fridge for up to 3 days.
Serves 2
Ingredients
Roasted Vegetables
- 5 medium carrots
- 2 potatoes
- 1 sweet potato
- 1/4 of a red cabbage
- 1 yellow onion
- 1/2 a butternut squash
- 1 stalk fresh rosemary, chopped
- 3 Tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/2 cup mixed nuts and seeds, toasted
Chimichurri Sauce
- 4 garlic cloves
- 1 serrano or jalapeño pepper, seeds and stems removed
- 1 cup packed cilantro, thick bottom stems cut off
- 1 cup (20 g) packed flat-leaf parsley, thick bottom stems removed
- 1/2 ripe avocado
- 1/4 tsp. salt, plus more to taste
- Juice of 1 lime
- 3 Tbsp. extra virgin olive oil
- 2-3 Tbsp. water to thin
Directions
Preheat oven to 400° F
Wash and chop vegetables (you can leave the skin of potatoes on.) Add them to a big bowl, drizzle with olive oil, salt, and chopped rosemary and toss to combine.
Spread vegetables on two trays lined with baking paper. Bake for 30-40 minutes or until golden brown and tender (halfway through, flip, so that vegetables bake evenly.)
Serve on a plate, add toasted nuts and seeds and drizzle chimichurri sauce on top or serve in a separate bowl.
For Chimichurri Sauce
Add all ingredients into a blender and process until smooth. Scrape down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
Nutrition facts per serving
Calories 741; protein 14 g; fat 38 g; carbs 97 g.
