Roasted Baby Carrots with Chimichurri
A perfect combination of sweet oven roasted baby carrots and a tangy carrot top chimichurri sauce.
Ingredients
For the Baby Carrots
- 2 bunch baby carrots (makes 5oogm peeled) with greens
- 4 tablespoon olive oil
- 3 garlic cloves crushed
- 2 thyme sprigs
- salt, pepper to taste
For the Carrot Top Chimichurri
- 2 bunch carrot tops
- 2 medium jalapenos pepper diced
- 2 medium shallots diced
- 2 garlic cloves chopped
- 1 tablespoon dried oregano
- 1 medium lemon juiced
- 2 tablespoon red wine vinegar
- 250 ml olive oil
- salt and pepper to taste
Instructions
For the Baby Carrots
- Cut the green leaf stems from the carrots, leaving about 2cm of the thick green stem attached at the bottom. Keep the carrot tops aside. Peel the carrots and wash the greens to remove any debris.
- In a bowl, toss the carrots, olive oil, salt, pepper and thyme sprigs until evenly coated. Spread the carrots on a roasting tray and add the crushed garlic cloves.
- Roast in a pre-heated oven at 180 degrees for 20 minutes or until tender. Use the tip of a small kitchen knife to check the doneness.
For the Carrot Top Chimichurri
- Remove the seeds from the jalapenos and chop finely. Peel the shallots and garlic and chop finely. Grate the zest of the lemon and juice the lemon.
- Pick the green part from the carrot tops discarding the stems. Keep some green sprigs on the side as a garnish. In a food processor mix the carrot top with the olive oil to a roughly chopped green mixture.
- In a bowl combine the jalapenos, shallots and garlic. Add the chopped carrot top mixture and combine well.
- Grate the zest of the lemon into the bowl and add the juice of the lemon. Add the oregano, red wine vinegar and season with salt and pepper. Mix well and allow to sit for at least 10 minutes for the flavours to develop.
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