Roasted Carrots with Chimichurri and Queso Blanco

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

284kcal

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Prep 5 minutes mins

Cook 20 minutes mins

Total 25 minutes mins

Sweet roasted carrots with herby, spicy chimichurri and topped with salty queso fresco

Servings 2

Course Side Dish

Cuisine Fusion

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 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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Equipment

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

Method

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

Nutrition

Serving8ozCalories284kcalCarbohydrates23gProtein5gFat20gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat13gTrans Fat0.1gCholesterol10mgSodium466mgPotassium798mgFiber7gSugar11gVitamin A38659IUVitamin C25mgCalcium177mgIron1mg

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