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Roasted Root Vegetables with Chimichurri Sauce

Roasted Root Vegetables with Chimichurri Sauce

Serves 6 | Prep Time 20 minutes | Cook Time 1 hour

Ingredients

Roasted Vegetables

1 large sweet potato, peeled and slice in 1/4" thick slices

2 medium red beets, peeled and slice in 1/4" thick slices

2 medium yellow beets, peeled and slice in 1/4" thick slices

2 medium parsnips, sliced in 1/4" diagonals or rounds

1 bunch carrots with tops, slice carrots in 1/4" diagonals and reserve the carrots tops for sauce

1 Tbsp Eden Extra Virgin Olive Oil

1 Tbsp Eden Extra Virgin Olive Oil, for vegetables

1/4 tsp Eden Sea Salt

1/8 tsp freshly ground black pepper

Chimichurri Sauce

1 cup fresh parsley, chopped

1 bunch carrot tops, chopped

1/4 cup fresh cilantro, chopped

3 cloves garlic, chopped

1/2 cup red onions, chopped

3/4 cup Eden Extra Virgin Olive Oil

3 1/2 Tbsp Eden Red Wine Vinegar

2 Tbsp fresh lemon juice

1/2 tsp Eden Ground Coriander

1 tsp dried cilantro flakes

1/2 tsp Eden Sea Salt

1/4 tsp fresh ground black pepper

1/8 tsp Eden Cayenne Pepper, (25,000 HU)

Directions

Preheat oven to 400° F. Lightly oil large baking sheet. Arrange vegetable slices on sheet. Drizzle or spray with olive oil. Sprinkle salt and pepper. Bake 45 minutes to an hour – until tender.

To prepare chimichurri sauce, place parsley, carrot tops, cilantro, garlic, red onion, olive oil, vinegar, lemon juice, coriander, dried cilantro, salt, pepper, and cayenne in a blender or food processor. Pulse several times to blend. The sauce should be coarse and chunky. Set aside until roasted vegetables are done.

Remove vegetables from oven when tender. Arrange on a platter and serve with chimichurri sauce spooned over them.

Nutritional Information

Per serving: 392 calories, 30g fat (68% calories from fat), 3g protein, 29g carbohydrate, 7g fiber, 0mg cholesterol, 271mg sodium