I used the Chimichurri recipe I posted earlier this week for this. It will go on my permanent rotation for lunches.
Servings: 2
Calories: 284kcal
Equipment
- 1 vegetable peeler
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
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
Tried this recipe?Let us know how it was!
Summary

Recipe Name
Roasted Carrots with Chimichurri and Queso Blanco
Author Name
Shannon Butler
Published On
Preparation Time
Cook Time
Total Time