Roasted Carrots with Chimichurri and Queso Blanco

in Little Effort Big Taste, Meatless Monday, Side Dish, Vegetables
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I used the Chimichurri recipe I posted earlier this week for this.  It will go on my permanent rotation for lunches.

Roasted Carrots with Chimichurri and Queso Blanco

Sweet roasted carrots with herby, spicy chimichurri and topped with salty queso fresco
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Fusion
Keyword: carrots, chimichurri, meatless Monday, queso fresco, roasted vegetables
Servings: 2
Calories: 284kcal

Equipment

Ingredients

  • 1 tbsp Chimichurri sauce
  • 2 tbsp queso fresco crumbled
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 lbs carrots preferably rainbow, peeled and cut into strips
US Customary - Metric

Instructions

  • Preheat oven to 400°
  • Peel carrots and cut into strips
  • Lay parchment paper on baking sheet
  • Season carrots with salt and pepper and toss with olive oil
  • Roast for 15-20 minutes or until you can easily pierce with the tip of a sharp knife
  • With the tip of a spoon, paint a streak of chimichurri sauce (about 1 tablespoon)
  • Crumble queso fresco (1 tablespoon each) over carrots and serve

Nutrition

Serving: 8oz | Calories: 284kcal | Carbohydrates: 23g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 466mg | Potassium: 798mg | Fiber: 7g | Sugar: 11g | Vitamin A: 38659IU | Vitamin C: 25mg | Calcium: 177mg | Iron: 1mg
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Roasted Carrots with Chimichurri and Queso Blanco
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