Delicious, nutritious, and pretty! this roasted rainbow carrots makes a wonderful dish for any holiday, gathering, or as a quick side dish.
We finally signed up for a CSA (Community Supported Agriculture) and we were so excited when our first box came with these large colorful carrots! This is a simple oven roasted recipe with a delicious parsley sauce inspired by the Argentinian chimichurri sauce. Sometimes it's the simplest recipes that taste the best.
Why you'll love this recipe
- A quick, simple, and delicious side dish that will impress.
- Vegan and gluten-free.
- Healthy simple ingredients.
- Roasting carrots brings out their natural sweetness, and pairs perfectly with this refreshing parsley sauce.
Ingredients
- Carrots
- Parsley
- Lemon
- Garlic
- EVOO
Preparing the parsley sauce
- Finely chop the fresh parsley and garlic.
- Combine into a bowl with the juice of a fresh lemon, extra virgin olive oil, and a pinch of salt.
- Refrigerate to allow the flavors to marinate. The lemon juice will also help reduce the sharp garlic taste while it sits together in the fridge.
Preparing the carrots
- Cut the carrots into diagonal discs (pictured above).
- Toss carrots into a mixing bowl with some EVOO and a pinch of salt.
- Spread on a baking sheet and bake at 350 °F for 30 minutes.
Parsley nutrition
Herbs are amazing! Not only are they pretty and tasty, but they are good for us too!
- High in antioxidants
- Rich in vitamin K
Carrot nutrition
A great addition to a healthy diet!
- Rich in vitamin A, K, and C
- A great source of fiber and antioxidant
- Low glycemic index, making them a good choice for steady blood sugar levels.
How to store
The carrots and parsley sauce can be stored separately in your fridge for up to a week. We prefer not to store the carrots mixed with the parsley sauce. Reheating with fresh parsley will cause it to loose its bright fresh flavor.
Variations and substitutions
- Add more veggies to roast, like potatoes, which pairs perfectly with parsley sauce.
- Adjust the quantity of garlic and lemon in the parsley sauce to suite your taste.
Pairing suggestions
- Serve as a side to a protein like tofu, mushrooms, or tempeh.
- Pair with some mashed potatoes.
- Serve with Peruvian lomo saltado and a glass of Peruvian purple corn drink.
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 mixing bowl
- 1 Baking Sheet
- 1 knife
Ingredients
- 3 large carrots
- olive oil enough to coat the carrots
- 1 pinch salt
Parsley Sauce
- 1 bunch parsley
- 1 lemon juiced
- 2 cloves garlic
- 3 Tbsp EVOO
- 1 pinch salt
Instructions
- Make the parsley sauce: Finely chop 1 bunch parsley and 2 cloves garlic. Toss it into a mixing bowl with 1 lemon juiced, 3 Tbsp EVOO, and 1 pinch salt. Combine and transfer it into a sealed container in your fridge. Let the flavors marinate while you prep the rest.
- Preheat oven to 350 °F
- Prep the carrots: Chop 3 large carrots into angled slices (see images above for reference). In the same mixing bowl used for the parsley sauce, toss the cut carrot pieces and coat with some olive oil and 1 pinch salt.
- Bake: Transfer to a baking sheet and spread evenly. Bake for 30 minutes. Carrots should be tender when pierced with a fork and have golden, caramelized edges.
- Serve: Once the carrots are baked, transfer them to a serving plate with the parsley sauce on the side or drizzled over the carrots.
