Wednesday, November 27, 2019

Maple Roasted Carrots With Citrusy Carrot-Tops Chimichurri

Maple Roasted Carrots With Citrusy Carrot Top Chimichurri uses the carrots as well as their tops, a delicious, no waste, naturally gluten-free and vegan recipe. Multicolor carrots work really beautifully in this recipe. Maple Roasted Carrots are a perfect side for any holiday meal.

Chimichurri is a wonderful condiment for adding to anything you like, pasta, soups, stews, sandwiches, or salads. The chimichurri may be frozen; an ice cube tray is handy for this. When frozen, store the frozen cubes in a resealable freezer plastic bag or container. To thaw, remove the required amount from freezer and allow to come to room temperature. You can also use it to flavor soups and stews by dropping a cube or two in them.

Chimichurri may also be prepared using equal parts parlsley and cilantro. Also check out this recipe for carrot tops Chimichurri.

2-4 Servings


Carrot-Tops Chimichurri
3 cups Carrot-tops, washed, drained and finely chopped 
2 Tbsp Extra Virgin Olive oil
1/2 tsp Red pepper flakes
1/3 cup Red onions, finely chopped
1-3 cloves Garlic, minced
Sea Salt to taste
Freshly ground Black Pepper to taste
2 tablespoon White Wine Vinegar
Key Limes - 1-2 Tbsp freshly squeezed juice
1 tsp Key Lime zest

Maple Roasted Carrots
2 lbs Carrots, washed, dried and cut in half lengthwise if very thick
1-2 clove Garlic, minced
2-3 Tbsp Maple Syrup
7-9 sprigs fresh Thyme
Sea Salt, a generous sprinkle
Freshly ground Black Pepper to taste


Carrot-Tops Chimichurri

Mix all the ingredients together in a bowl in the bowl of a food processor. Pulse to combine well, scoop into a container with a well-fitting lid and set aside to allow the flavours to marry. You may use mortar and pestle to pound and mix the chimichurri into a sauce.

The chimichurri can be stored in an air-tight container in the fridge. The olive oil may harden once it becomes cold. Remove from the fridge and allow to sit at room temperature for a few minutes until it softens again and then mix well.

Maple Garlic Roasted Carrots

Preheat oven to 425 degrees fahrenheit.

Line a baking sheet with parchment paper, a silicone mat or greased foil. Set aside.

Place the carrots on the baking sheet, sprinkle and drizzle the seasonings and maple syrup over the carrots. Shake the pan to mix well or use your hands to coat the carrots with all the ingredients evenly.

Roast for 15-20 minutes in the oven, watching to ensure they don't burn.

Remove and allow to cool slightly. Season with a little more salt if necessary.

If made ahead, store the carrots in an air-tight container in the fridge after they have cooled completely. They can be re-heated in the oven or the microwave.

Serve warm topped with the chimichurri.


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