A collage of the Honey Ginger Roasted Carrots with Carrot Greens Chimichurri.

Honey Ginger Roasted Carrots with Carrot Greens Chimichurri

  • Author: Richa
  • Prep Time: minutes
  • Cook Time: 20 minutes
  • Total Time: 31 minute
  • Yield: 4 -serving 1x
  • Category: side dish


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!


For the Carrots

  • 1516 Carrots (Baby, cleaned)
  • 1 tablespoon Ginger (grated)
  • 1 teaspoon Chili Powder
  • 1 1/2 tablespoons Honey
  • 2 tablespoons Olive Oil
  • to taste Salt

For the Chimichurri

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


  1. Pre-heat oven to 225 degrees.
  2. In a bowl, mix together ginger, chili powder, honey, olive oil and salt. Toss the carrots well in the mixture.
  3. Line them in a sheet pan, and bake for 10-12 minutes.
  4. 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.
  5. Serve the roasted carrots drizzled with chimichurri sauce.