If I had to name my signature dish, this would be it. Roasted veggies are my favorite way to eat veggies, but there is something special about roasted carrots specifically that I adore. They get so sweet, so tender and so crisp on the outside. The orange and yellow carrots, especially, get vibrant and deep with their jewel tones. That golden brown crust cracks in the good way when you bite into it, like a chocolate chip cookie kind of way. (Yes, I love roasted carrots so much I just compared them to a good chocolate chip cookie.)
Roasted carrots alone are a gem, but what really sets things apart is a chimichurri herb sauce. I make this in a batch for Sunday meal prep and end up using it on eggs, veggies, meats, salads and more. The flavor with fresh herbs and bright acidity cuts the creamy, sweetness of the carrots to perfection. In the snapshot above, I sprinkled some sesame seeds and Maldon sea salt for extra crunch and truthfully had this for dinner.
- 1 large bag of rainbow or regular carrots
- Olive oil
- Herb Sauce:
- 1 bunch of parsley, rinsed and bottom stem removed
- 1 bunch of cilantro, rinsed and bottom stem removed
- ¼ cup of olive oil
- 1 tablespoon red wine vinegar
- 1 clove of garlic
- Generous pinches of salt
- Fresh ground black pepper
- Red chili flakes to taste
- Preheat oven to 425 degrees.
- Wash carrots well and cut off tops. Cut diagonally into large piece or leave whole.
- Lay carrots on a foil-lined baking sheet. Drizzle GENEROUSLY with olive oil, sprinkle generously again with salt, fresh ground black pepper and paprika. Toss to coat. If your carrots are not shiny and well-coated, add a little more olive oil.
- Roast for about 20-25 minutes or until golden brown and crisp.
- While carrots are roasting, add everything except the olive oil into a blender or food processor. Slowly stream in olive oil while blending, creating a smooth sauce. Add more or less oil depending on desired consistency. Taste and adjust as needed.
- Serve carrots with herb sauce on top. Sprinkle with flaky sea salt and sesame seed if desired.
I know I said before that my goal is to try new things in the kitchen this year, but this is one recipe that will always be a staple through and through. I hope you give it a try, too!
Love food. Love self. Love life.