Roasted Vegetables With Chimichurri Sauce - Keeping It Simple Blog

Print Recipe 5 from 2 votes

Roasted Vegetables with Chimichurri Sauce

A delicious and really simple roasted vegetables recipe with the most amazing sauce that adds tons of flavor. Prep Time20 minutes minsCook Time15 minutes minsTotal Time35 minutes mins Servings: 6 servings ½1x2x3x Author: Melissa Oleary

Ingredients

Chimichurri Sauce

• 1 bunch about 1 cup
• 4 garlic cloves minced and then crushed
• ⅛ teaspoon red pepper flakes you can add more to your liking
• 1 lemon squeezed
• ¼ cup vegetable oil
• ¼ cup of olive oil
• ⅛ cup white vinegar
• 1 teaspoon of salt or more to taste after you've tried it
• 2 tablespoon of water You can add more if your sauce seems too thick.

Vegetables

• 4 medium yukon gold potatoes cut into quarters
• 1 red bell pepper cut into quarters
• 1 green bell pepper cut into quarters
• 1 red onion cut into quarters
• 2 tablespoon olive oil
• ¼ teaspoon kosher salt

Instructions

• Pre-heat your oven to 400 degrees.

Chimichurri

• Blanch the parsley and set aside. To blanch parsley, place in boiling water for 1 minute and remove.1 bunch
• Prepare your garlic and add it to a bowl.4 garlic cloves minced and then crushed
• Now finely chop your parsley and add that to the bowl.
• Add the rest of the ingredients to the bowl and mix well.⅛ teaspoon red pepper flakes, 1 lemon squeezed, ¼ cup vegetable oil, ⅛ cup white vinegar, 1 teaspoon of salt, 2 tablespoon of water, ¼ cup of olive oil
• The longer this sits the better it tastes so I usually try to let it sit for at least 20 minutes.

Vegetables

• Add all of your vegetables to a large sheet pan.4 medium yukon gold potatoes, 1 red bell pepper, 1 green bell pepper, 1 red onion
• Now add your olive oil and kosher salt and with your hands toss all of together right on the sheet pan.2 tablespoon olive oil, ¼ teaspoon kosher salt
• Place in your pre-heated oven for 20-25 minutes (flipping half way through) until the vegetables start to brown. You may need to add a few more minutes depending on your oven.
• When done, remove the vegetables from the oven and place on to a large platter.
• Drizzle half of your chimichurri sauce over the vegetables while they are still hot.
• Serve the remaining chimichurri on the side.

Nutrition

Calories: 230kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 107mg | Potassium: 590mg | Fiber: 4g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 66mg | Calcium: 26mg | Iron: 1mg

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Main Course, Side Dish