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