Chimichurri Carrots

Chimichurri Carrots
  • 3 Cups Carrot Greens, Washed, Dried and Chopped Finely
  • ½ Cup Extra Virgin Olive Oil
  • ½ Teaspoon Red Pepper Flakes
  • ⅓ Cup Red Onions, Finely Chopped
  • 3 Garlic Cloves, Minced
  • Fine Himalayan Salt and Fresh Cracked Black Pepper, To Taste
  • 2 Tablespoons Red Wine Vinegar
  • 1 Lime, Freshly Squeezed
  • For the Carrots:
  • 3 Garlic Cloves, Sliced
  • 1 Tablespoon Coconut Oil
  • 1.5 Tablespoons Maple Syrup
  • 3 Sprigs Thyme Chopped
  • Fine Himalayan Salt and Fresh Cracked Black Pepper, To Taste
  • 1 Lb Carrots, Washed, Dried and Halved
  • Crumbled Feta Cheese, For Serving
  1. Blend all ingredients for the Chimichurri and set aside.
  2. Preheat the oven to 425ºF.
  3. Line a baking sheet with greased foil.
  4. Mix together all ingredients into a bowl except the Carrots.
  5. Add in the Carrots, rubbing the ingredients into the Carrots.
  6. Place Carrots onto the lined sheet. Add the remaining seasoning from the bowl over the Carrots.
  7. Pop in the oven, and cook for 15 Minutes, or until the Carrots are roasted. Keep an eye on them to make sure they don't burn.
  8. Allow to slightly cool. Spoon the Chimichurri on top of the Carrots.
  9. Add Crumbled Feta before Serving.



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