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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!
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