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A collage of the Honey Ginger Roasted Carrots with Carrot Greens Chimichurri.
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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!
Prep Time18 hours 43 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Side Dishes
Cuisine: Argentinian
Servings: 4 Portions
Author: Richa

Equipment

  • Oven

Ingredients

For the Carrots

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

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
  • Salt to taste
  • 4 tablespoons Vinegar
  • 1/2 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