Recipe: Tasty Autumn Roasted Vegetables with Chimichurri Sauce

Autumn Roasted Vegetables with Chimichurri Sauce. Tangy, herby, garlicky Chimichurri Sauce from Argentina is traditionally served over grilled beef ("asado"). In this recipe, the iconic sauce is drizzled over roasted vegetables as a light, flavorful side dish. Do some experimenting on your own; it's also a great add to tacos, salads, eggs, and more!

Roasted root vegetable salad recipe bursting with flavor — carrots, winter squash, sweet potatoes and greens in a zesty fresh chimichurri sauce. Chimichurri is a delicious South American condiment used most often in Argentina and Uruguay as a marinade or topping for grilled meat. This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef. You can have Autumn Roasted Vegetables with Chimichurri Sauce using 21 ingredients and 3 steps. Here is how you cook that.

Ingredients of Autumn Roasted Vegetables with Chimichurri Sauce

1. It's of Roasted Vegetables.
2. Prepare 1 of each yellow squash,, diced 1 inch.
3. It's 1 pound of butternut squash, peeled and diced 1 inch.
4. You need 1/2 of each red onion, diced 1 inch.
5. It's 4 ounces of mushrooms, Whole,washed.
6. Prepare 4 ounces of carrot, peeled, diced 1 inch, blanched for 5 minutes.
7. You need 1/2 of each red bell pepper, 1 inch dice.
8. It's 2 ounces of vegetable oil.
9. Prepare 2 cloves of garlic, finely chopped.
10. You need 3 tablespoon of Cilantro.
11. Prepare To taste of salt, pepper....Taste and add as you like:).
12. Prepare 1/2 teaspoon of thyme and oregano.
13. It's of Chimichurri Sauce....
14. Prepare 2 cloves of garlic, peeled, and chopped coarse.
15. It's 1/8 teaspoon of cayenne red pepper.
16. It's 1/4 cup of fresh parsley leaves, remove the stems lightly chopped.
17. You need 1/4 cup of cilantro, remove the stems, lightly chopped.
18. It's 1/2 ounce of lemon juice, fresh squeezed.
19. You need 1/4 cup of Olive oil.
20. Prepare 1/4 teaspoon of kosher salt.
21. Prepare of Should be tart, slightly salty once tossed with the vegetable it balances out well.

Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. While the vegetables are cooking, make the chimichurri sauce.

Autumn Roasted Vegetables with Chimichurri Sauce instructions

1. Roasted Vegetables - Cut into 1 inch dice as directed. Place in bowl with oil and seasoning and let marinade for 60 minutes. Drain off excess oil and place on sheet tray with parchment, Bake until lightly brown and tender at 350 degrees F. about 30 minutes. (You can use different vegetables, root vegetable need to be par cooked or blanched for about five minutes.).
2. Chimichurri Sauce - Combine garlic,cilantro and parsley; pulse in a blender and add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Add the sauce as a you like.
3. .

WHAT: Cozy roasted vegetables tossed in a bright, herby sauce. HOW: Roast carrots, potatoes, and rutabagas until tender, then (you guessed it!) add chimichurri sauce. WHY WE LOVE IT: It's easy to get in a roasted vegetable rut (like, toss with oil, roast, repeat). Chimichurri Sauce loves to be paired with grilled things, so I most often serve it at home with grilled veggies and grilled fish. It is delicious in tacos or even Buddha I'll spoon chimichurri over avocado toast, roasted veggies, scrambled eggs, or swirl it into yogurt for a flavorful chimichurri-yogurt sauce.