Seasonal Roasted Vegetables with Chimichurri

Autumn has arrived! The bad news..the gray and rainy weather is creeping closer and closer..the good news..it's nice and cozy at home and I couldn't think of a better way to heat my place than with delicious roasted vegetable -, granola- or baked cookie- scents. In fact, roasted vegetables are one of my favorite foods. You grab whatever you can find in your fridge, cut it up, drizzle it with olive oil, garlic, and herbs, and bake it for some time, while you have time to prepare dips, meats or fish, salads...dessert...PLUS it's healthy and cheap!  

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The chimichurri sauce contains parsley, cilantro, garlic, onion, lime, olive oil, and avocado. Traditionally it doesn't contain avocado, but I wanted it creamier, that's why I substituted half of the olive oil with half of an avocado. You can store it in an airtight container in the fridge for up to 3 days. 


Seasonal Roasted Vegetables with Chimichurri

serves 2

5 medium carrots

2 potatoes

1 sweet potato

1/4 of a red cabbage

1 yellow onion

1/2 butternut squash

1 stalk fresh rosemary, chopped

3 tbsp extra virgin olive oil

1 tsp salt

1/2 cup of mixed nuts and seeds, toasted

 

Preheat oven to 200C/400F 

wash and chop vegetables (you can leave the skin of potatoes and butternut squash on)

add them to a big bowl, drizzle with olive oil, salt, and chopped rosemary and toss to combine

spread vegetables on two trays lined with baking paper  

bake for 30-40minutes or until golden brown and tender (halfway through, flip, so that vegetables bake evenly)

Serve on a plate, add toasted nuts and seeds and drizzle chimichurri sauce on top or serve in a separate bowl

 

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chimichurri sauce 

4 garlic cloves

1 serrano or jalapeño pepper, seeds + stems removed

1 cup packed cilantro, thick bottom stems cut off

1 cup (20 g) packed flat-leaf parsley, thick bottom stems removed

1/2 ripe avocado

1/4 tsp salt, plus more to taste

Juice of 1 lime

3 Tbsp extra virgin olive oil

2-3 Tbsp water to thin

add all ingredients into a blender and process until smooth

Scrape down sides as needed

 thin with water until a semi-thick (but pourable) sauce is formed

 

 

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Have it as a side or main dish, save leftovers for lunchboxes! yum! 

XX
JZ