An Oldie But A Foodie

Roasted Carrots with Chimichurri and Queso Blanco

Shannon Butler
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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

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

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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Equipment

Method

  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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