While this traditional Argentinian condiment is typically served with grilled meat, we gave it a Southern California twist by adding cilantro and jalapeño and drizzling it over sweet, roasted carrots. Topped with a crumble of salty Greek feta, this side dish is one for the gods of Olympus.
Before you begin, please note you will need a food processor for this recipe.
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment.
Wash and halve carrots, arranging on prepared baking sheet.
Drizzle with olive oil, tossing to combine.
Roast for 30 minutes, until fork tender and slightly charred.
In a food processor, combine red wine vinegar, jalapeño, shallots, garlic and salt.
Rest for 5 minutes.
Add herbs, pulse to combine.
Add olive oil in parts, pulsing to combine.
Drizzle chimichurri over roasted carrots and top with feta.
Serve warm.
Naturally low-carb & gluten-free
