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Whole Roasted Carrots with Chimichurri

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

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.