Honey Ginger Roasted Carrots with Carrot Greens Chimichurri

Beautifully simple Honey Ginger Roasted Carrots with a Chimichurri sauce that uses carrot greens instead of the traditional parsley is what dream vegetarian and gluten free brunches are made of! Its a sure shot way to make the kids fall in love with carrots!

I'm warning you that this is going to be a slightly long post. So if you want to run away, now's the time. Before I tell you more about these beautiful honey ginger roasted carrots with chimichurri sauce made out of carrot greens, I have some other stuff that refuses to stay inside my tummy any longer!

I did the most irresponsible thing yesterday! Left my camera in a cab that I took back home on Friday, and forgot about it completely till I was about to get out of the door on Saturday morning for a shoot. Can you believe how ridiculous that situation must have been? Tada, going out for a shoot but, where's the camera?! It was hilarious and extremely scary. Fortunately for me, the Uber driver who drove me home was a sweetheart and had kept the camera safely, wondering whose it was. And so after all the drama, I managed to get it back. And the bestest part? The silver lining? Denver didn't say anything to me, not once! That man is the epitome of patience. Considering all the funny things I do, he didn't even blink. Just offered me some coffee, and told me to drive safely when I went looking for my camera.

In other news, I ordered a whole bunch of Baby Carrots the other day. Honestly, I insisted that those guys send it to me with stems on, just because I thought they looked fancier that way. Look at these beautiful greens. And I had no idea what to do with them.

But google came to my rescue. I had been eyeing a Chimichurri recipe from Food and Wine for a while, and decided to add my own touch and use these carrot greens. And guys, it was fantastic. These greens are delicious with a slight carrot-y taste that makes for great pestos and sauces so next time you get your hands on a bunch of these DO NOT throw them away.

The carrots were roasted with some honey, ginger and olive oil till they caramelized without getting mushy. The honey gave these a beautiful glaze, and the ginger became candied and crisp.

I took the easy way out and used the food processor to make a quick chimichurri sauce to go along with them. Drizzled with a slightly garlicky, spicy chimichurri, these carrots are what beautiful brunches are made of.

I'm really hoping you give these a try and love them as much as I do. We later used the chimichurri on some sandwiches and I couldn't tell the difference from the real stuff. While you are here, also check out my friend MADaboutkitchen's version of roasted carrots.

More Recipes You Might Like:

• Sauteed Brown Sugar Bacon Garlic Green Beans
• Healthy Lemon Dill Potato Salad (No Mayo)
• Tandoori Whole Baked Cauliflower

If you try these, take a picture will ya? Post it on Instagram and tag them #myfoodstories and I'd be reposting my favorite ones every week.

Honey Ginger Roasted Carrots with Carrot Greens Chimichurri

Beautifully simple honey ginger roasted carrots with a chimichurri sauce that uses carrot greens instead of the traditional parsley is what dream brunches are made of!

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Course: Side Dishes

Cuisine: Argentinian

Prep Time: 18 hours 43 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 Portions

Calories: 536kcal

Author: Richa

Equipment

• ▢
  Oven

Ingredients

For the Carrots

• ▢ 15 - 16 Carrots Baby, cleaned
• ▢ 1 tablespoon Ginger grated
• ▢ 1 teaspoon Chili Powder
• ▢ 1 ½ tablespoons Honey
• ▢ 2 tablespoons Olive Oil
• ▢ Salt to taste

For the Chimichurri

• ▢ ½ cup Carrot Greens, finely chopped
• ▢ ¼ cup Coriander finely chopped
• ▢ 1 teaspoon Garlic minced
• ▢ 2 teaspoons Chili Flakes
• ▢ 2 teaspoons Oregano
• ▢ Salt to taste
• ▢ 4 tablespoons Vinegar
• ▢ ½ cup Olive Oil Extra Virgin

Instructions

• Pre-heat oven to 225 degrees.
• In a bowl, mix together ginger, chili powder, honey, olive oil and salt. Toss the carrots well in the mixture.
• Line them in a sheet pan, and bake for 10-12 minutes.
• For the chimichurri, in a food processor, add carrot greens, coriander, garlic, chili flakes, oregano, salt and vinegar. Pulse a few times till slightly chunky. Transfer to a bowl and add olive oil. Let this stand for 15-20 minutes before serving.
• Serve the roasted carrots drizzled with chimichurri sauce.

Nutrition

Calories: 536kcal | Carbohydrates: 55g | Protein: 5g | Fat: 35g | Saturated Fat: 5g | Sodium: 348mg | Potassium: 1586mg | Fiber: 14g | Sugar: 30g | Vitamin A: 81907IU | Vitamin C: 33mg | Calcium: 177mg | Iron: 2mg

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