Roasted Root Vegetables with Chimichurri Sauce
Colorful roasted root vegetables with a colorful combo of carrots, butternut squash and potatoes. Roast them on a sheet pan and toss with fresh greens and my favorite zesty chimichurri sauce made with fresh herbs.
Ingredients
Chimichurri Sauce:
- 1 green onion, white and light green sections finely chopped
- 2 garlic cloves thinly sliced
- 1 small fresh red chili finely chopped or 1/2- 1 teaspoon crushed red chili flakes
- Kosher salt
- 2 tablespoons (30 ml) red wine vinegar
- ⅓ cup (20 g) Italian flat leaf parsley chopped
- ⅓ cup (20 g) fresh cilantro chopped
- ⅓ cup (60 ml) extra-virgin olive oil
Salad:
- 2 cups (280 g) peeled butternut squash sliced into 1 1/2" cubes
- 1 (226 g) sweet potato sliced into 1 1/2" cubes
- 1 bunch baby carrots peeled and cut into 2-inch sticks
- 2 yellow potatoes (such as Yukon Gold) sliced into 1 1/2" cubes
- ½ cup sliced red onion
- 2 tablespoons (30 ml) extra-virgin olive oil
- Kosher salt
- 3 cups baby spinach
- 1 cup radicchio leaves torn into pieces
Instructions
For the Chimichurri Sauce:
- Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes.
- Add the parsley and cilantro to the bowl and stir. Pour over the olive oil and stir again to blend.
For the salad:
- Heat oven to 425 degrees.
- Combine the squash, sweet potato, carrots and yellow potato on a large rimmed baking sheet. Pour the oil over and add ½ teaspoon salt. Toss everything together and roast 20 minutes.
- Add the red onion to the vegetables and stir the mixture around. Roast an additional 10 minutes or until the vegetables are tender and golden brown.
- Put the vegetables in a large serving bowl along with the spinach and radicchio. Pour about half the sauce over and toss together. Serve with additional sauce on the side.
Notes
- To add variety to the salad, it's fun to cut the vegetables into different bite-sized shapes — half moons, cubes and stubby matchsticks.
- The roasted vegetables and sauce keep well made a few days in advance. Briefly warm the vegetables before tossing with the greens and chimichurri.
- Save any leftover chimichurri in the refrigerator 3-4 days.
- Crumbled soft cheese like feta, goat or blue
- Sliced raw or roasted cherry tomatoes
- Toasted pecans or sliced almonds
- Tender sprigs of fresh parsley and cilantro
Nutrition
Calories: 391kcalCarbohydrates: 48gProtein: 5gFat: 21gSodium: 151mgFiber: 10gSugar: 12g
