Roasted Vegetable Salad With Chimichurri Sauce

Name: Roasted Vegetable Salad With Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Vegetables; 6 large carrots (about 1 1/2 pounds); 3/4 pound purple potatoes; 2 medium rutabagas; 3-4 tablespoons olive or vegetable oil; 1/2 teaspoon salt (plus more, to taste); 1/2 teaspoon freshly ground black pepper (plus additional to taste); Chimichurri Sauce; 1/2 cup flat leaf parsley leaves, packed in fairly tightly; 2 medium cloves garlic, peeled and crushed; 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons minced red onion; 1/2 teaspoon table salt; 1/4 teaspoon aleppo pepper

Servings: persons

Roasted Vegetables
6 large carrots (about 1 1/2 pounds)
3/4 pound purple potatoes
2 medium rutabagas
3-4 tablespoons olive or vegetable oil
1/2 teaspoon salt (plus more, to taste)
1/2 teaspoon freshly ground black pepper (plus additional to taste)
Chimichurri Sauce
1/2 cup flat leaf parsley leaves, packed in fairly tightly
2 medium cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced red onion
1/2 teaspoon table salt
1/4 teaspoon aleppo pepper

1
Preheat oven to 400u00b0F with rack near center of oven. Line large baking sheet with foil.
2
Peel carrots, and cut into bite-sized chunks. Transfer to medium bowl. Scrub potatoes, and cut into bite-sized chunks. Add to bowl. Peel rutabagas and cut into bite-sized chunks. Add to bowl.
3
Add salt, pepper, and oil to bowl. Toss to coat vegetables thoroughly. Pour vegetables in a single layer onto baking sheet. Roast for 25 to 30 minutes, stirring once, or until the potatoes can be easily pierced with a fork.
4
Transfer vegetables back to medium bowl. (I like to use the foil as a sling to do this.) Toss with about 3/4 of the chimichurri. Taste and add salt and pepper if needed. Allow mixture to cool for 5 to 10 minutes, then transfer to serving bowl. Drizzle with remaining chimichurri. Serve warm.
5
Combine parsley leaves and garlic cloves in bowl of food processor. Pulse to combine, until no large pieces of garlic remain. This will take about 15 to 20 pulses, and you will need to scrape down the sides of the bowl once or twice.
6
Transfer parsley and garlic to small bowl. Whisk in remaining ingredients. Allow to rest at room temperature at least 20 minutes to let flavors meld.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Roasted Vegetables, 6 large carrots (about 1 1/2 pounds), 3/4 pound purple potatoes, 2 medium rutabagas, and more.

Yes, Roasted Vegetable Salad With Chimichurri Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!