These Roasted Root Vegetables make a colorful side dish for the holidays or any weeknight dinner. To top it off, we’re making a flavorful carrot top chimichurri full of healthy fats! In partnership with Pompeian.
Have you started to plan your Thanksgiving dinner menu yet? What are the traditional dishes served at your holiday table? Tell me everything—I’m nosy.
I love that the Internet gives us the opportunity to share the traditions we share every year with our own families. Not only is it just fun to hear what other people do, it also gives us ideas of more traditions to start at home.
Holidays for my family have always been pretty chill, and of course, the food is the most important part. The dishes we serve every single year are butter beans (not made with butter, just the name of the bean), my mom’s green beans, and some sort of sweet potato recipe. The menu has changed a bit since my mom and I are both vegan, but we don’t sacrifice taste at all.
This will be the first Thanksgiving away from my family, which is kind of crazy! Does that mean I’m officially an adult? (It actually just means I didn’t want to pay for a plane ticket since I’m visiting for Christmas…)
Thankfully Cayden is coming to visit, so we can have our own little Thanksgiving meal and maybe start some traditions of our own. Part of me wants to have a very traditional spread, and part of me just wants to make meatless burgers, LOL.
No matter what, I can guarantee that there will be vegetables on the table, preferably in the form of these —> Roasted Root Vegetables with Carrot Top Chimichurri!
Root vegetable season is upon us, and it is THE BEST. Potatoes, beets, carrots, parsnips… all the good stuff. Try to buy some new-to-you root veggies like turnips, rutabaga, or radishes this season!
For this recipe, we’re thinly slicing the root vegetables and spraying them with a mist of Pompeian Organic Extra Virgin Olive Oil Spray for CRISP. The only ingredient is organic extra virgin olive oil—no propellants!
Pompeian challenged me to created a recipe using upcycled foods because they’re #TrendingInTheKitchen, so we’re using the carrot tops from our bunch of carrots to make chimichurri. By using the parts of a food that we usually throw away, we can drastically reduce our personal food waste!
The chimichurri features carrot tops, cilantro, and parsley for the greens, lots of Pompeian Robust Extra Virgin Olive Oil for the base, Pompeian Organic Red Wine Vinegar for some acidity, and seasonings. Trust me, you’ll want to top EVERYTHING with this chimichurri!
I hope you consider adding these roasted root vegetables to your holiday table—you never know, it might become a tradition!
Roasted Root Vegetables with Carrot Top Chimichurri
These Roasted Root Vegetables make a colorful side dish for the holidays or any weeknight dinner. To top it off, we’re making a flavorful carrot top chimichurri full of healthy fats!
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 6-8
- Category: Sides & Appetizers
For the vegetables:
- Pompeian Organic Extra Virgin Olive Oil Spray
- 2 medium sweet potatoes
- 2 medium beets
- 2 medium parsnips
- 1 bunch carrots (save tops for chimichurri)
- Salt and pepper
For the chimichurri:
- 1 cup carrot tops, chopped
- 1 cup parsley, chopped
- 1 cup cilantro, chopped
- 3 garlic cloves
- 1/2 cup red onion, chopped
- 3/4 cup Pompeian Robust Extra Virgin Olive Oil
- 3 tablespoons Pompeian Organic Red Wine Vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- Preheat oven to 400ºF. Lightly grease two baking sheets with Pompeian Organic Extra Virgin Olive Oil Spray.
- Slice all vegetables into 1/4-inch slices. Arrange in a single layer on the baking sheets. Lightly spray with cooking spray; season with salt and pepper. Bake for 35 minutes, until all vegetables are cooked through.
- In a food processor, add all chimichurri ingredients. Pulse a few times to combine, but don’t puree; you want the sauce to have a chunky texture.
- Serve the roasted vegetables on a serving platter topped with the chimichurri sauce.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
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