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We had such a wonderful Easter. The weather was (finally) warm and sunny, the food was delicious and everyone came happy, hungry and on time. Since we’re beholden to a newborn’s erratic napping schedule, it was easiest for my husband and I to host at our house. My mom had offered to do all of the cooking in exchange for use of the dining room, but in the end, I felt better about splitting it with her 50/50.
She whipped up her Herb & Honey Filet Mignon, a Mushroom Duxelle and an Asparagus Galette, while I made a Wild Rice Salad w/Rosemary-Maple Dressing and these Whole Roasted Carrots with Chimichurri. It was a colorful spread to say the least, but the surprise stars of the show were the carrots. They caramelized perfectly – without the addition of honey or sugar – and the bright, tangy chimichurri sauce was the perfect complement. Plus, my toddler was pretty pleased to see we had served some proper bunny food on the table.
Speaking of our table, I kept things fairly simple and embraced a spring palette of pink, yellow and green. I actually ordered the flowers online from FreshDirect and was happily surprised that everything came intact. 
Since the Daffodils weren’t yet blooming outdoors, I made sure to include them on the table alongside giant sprays of Heather and Seuss-like pompoms of Green Trick Dianthus.
Here’s our little guy hunting eggs in the backyard. Rookie mistake: the Easter Bunny forgot to account for a toddler’s waning patience (and a candy-fueled sugar crash), making the egg hunt a true hunt. Thankfully we all escaped with our lives, if not our sanity.
Print This Recipe
Whole Roasted Carrots with Chimichurri
Serves 6-8 as a side
Inspired by Food & Wine
Ingredients for the carrots:
~2 pounds medium carrots, peeled – $4.99
1/3 cup water
6 large garlic cloves, whole – stock
1½ Tablespoons olive oil – stock
1½ Tablespoons unsalted butter, cut into chunks – stock
Salt and freshly ground pepper – stock
Ingredients for the chimichurri:
1 cup (packed) fresh Italian flat-leaf parsley (about one bunch worth) – $1.49
1 cup (packed) fresh cilantro (again, about a bunch) – $1.99
3 tablespoons fresh thyme leaves – $1.49
½ cup olive oil – stock
1/3 cup red wine vinegar – stock
3 garlic cloves, peeled – stock
¾ teaspoon cayenne – stock
½ teaspoon ground cumin – stock
½ teaspoon salt – stock
Dash black pepper – stock
Grand total assuming well-stocked kitchen: $9.96
Cost per serving: $1.24
Directions:
1. Preheat the oven to 400°. Line a baking sheet with tinfoil, folding the edges upward to create a lip.
2. In the lined baking sheet, combine the carrots with the water, garlic, oil and butter chunks and season with salt and pepper. Cover with an additional sheet of foil and roast for 30 minutes, until tender.
3. While the carrots are roasting, prepare the chimichurri by adding all ingredients to a food processor or blender and pulsing until smooth.
4. Remove the foil and roast the carrots uncovered for 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to a plate and spoon the chimichurri over top. Serve warm or at room temp.
