Recipe

Roasted Vegetable Salad with Chimichurri Sauce

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Photo by hardlikearmour

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Root Vegetable Side
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hardlikearmour's Notes: This is a play on French potato salad. It uses a Chimichurri variation in place of the herb vinaigrette, and a combination of roasted carrots, rutabagas, and purple potatoes. The bright flavors...
This is a play on French potato salad. It uses a Chimichurri variation in place of the herb vinaigrette, and a combination of roasted carrots, rutabagas, and purple potatoes. The bright flavors of the Chimichurri add a wonderful contrast to the sweet and slightly nutty flavors of the roasted vegetables. If you don't like rutabagas feel free to substitute parsnips.

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Serves 6 to 8

Roasted Vegetables:

6 large carrots (about 1 & 1/2 lbs) Ask a question about this ingredient

3/4 pounds purple fiesta fingerling potatoes Ask a question about this ingredient

2 medium rutabagas Ask a question about this ingredient

3-4 tablespoons olive or vegetable oil Ask a question about this ingredient

1/2 teaspoon salt (plus additional to taste) Ask a question about this ingredient

1/2 teaspoon freshly ground black pepper (plus additional to taste) Ask a question about this ingredient

Preheat oven to 400º F with rack near center of oven. Line large baking sheet with foil.
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Peel carrots, and cut into bite-sized chunks. Transfer to medium bowl. Scrub potatoes, and cut into bite-sized chunks. Add to bowl. Peel rutabagas and cut into bite-sized chunks. Add to bowl.
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Add salt, pepper, and oil to bowl. Toss to coat vegetables thoroughly. Pour vegetables in a single layer onto baking sheet. Roast for 25 to 30 minutes, stirring once, until potatoes can be easily pierced with a fork.
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Transfer vegetables back to medium bowl. (I like to use the foil as a sling to do this.) Toss with about 3/4 of the chimichurri. Taste and add salt and pepper if needed. Allow mixture to cool for 5 to 10 minutes, then transfer to serving bowl. Drizzle with remaining chimichurri. Serve warm.
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Chimichurri sauce:

1/2 cup flat leaf parsley leaves, packed in fairly tightly Ask a question about this ingredient

2 medium cloves garlic, peeled and crushed Ask a question about this ingredient

1/4 cup extra virgin olive oil Ask a question about this ingredient

2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient

2 tablespoons minced red onion Ask a question about this ingredient

1/2 teaspoon table salt Ask a question about this ingredient

1/4 teaspoon aleppo pepper Ask a question about this ingredient

Combine parsley leaves and garlic cloves in bowl of food processor. Pulse to combine, until no large pieces of garlic remain. This will take about 15 to 20 pulses, and you will need to scrape down the sides of the bowl once or twice.
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Transfer parsley and garlic to small bowl. Whisk in remaining ingredients. Allow to rest at room temperature at least 20 minutes to let flavors meld.
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23 Comments on Roasted Vegetable Salad with Chimichurri Sauce

lapadia added 8 months ago

Delicious and beautiful, HLA! No clue how I didn't see this before ? :)

hardlikearmour added 8 months ago

Thanks, lapadia! The purple potatoes make it especially striking.

Waverly added 8 months ago

Yum!

hardlikearmour added 8 months ago

Thanks, Waverly!

Table9 added about 1 year ago

Beautiful!

hardlikearmour added about 1 year ago

Thanks, Table9. The orange carrots and purple potatoes are pretty dramatic together.

Midge added about 1 year ago

Wow, adore chimichurri and tossing it w/ roasted veggies is genius.

hardlikearmour added about 1 year ago

Thanks, Midge. You can thank by brother for the inspiration. He mentioned chimichurri after eating at "Wet Hot Beef" (a food cart in Portland), and it got my wheels spinning.