Name: Roasted Carrots with Chimichurri and Queso Blanco
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)

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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:

Calories: 284kcal

Equipment

1 Williams Sonoma Goldtouch half sheet baking tray
parchment paper
1 vegetable peeler
1 Cutting board

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