Tired of the same old side dishes? Look no further. These maple roasted carrots with kale chimichurri will have your taste buds WIDE awake! This is a side that will suprise most anyone. Easy, delicious, and satisfying.
This side couldn’t be easier. Either purchase the carrots pre-sliced or slice them yourself. Need the ease and simplicity of grab, go and cook? Buy them already sliced. No judgement. Do what works for you.
Hey, Good For You!
These “chips” are sweet and savory. As an added plus, carrots contain beta-carotene to help our eyes as well as vitamin A and antioxidants for bright glowing skin. Win win!
Now, don’t get me wrong, these colorful carrot chips don’t turn out “chip” like. Let’s get real. They are not fried in oil or deydrated to take out all their moisture. They just look like a chip, but better for you. Perfect!
Carrots have a tendency to dry out if over cooked. Be careful not to bake too long, keep a keen eye on them. The ” data-wplink-url-error=”true”>coconut oil and yummy
Now for the Kale Chimichurri
Chimichurri is an uncooked sauce. Per Wikipedia; it originated in Argentina and comes in green or red version. Chimichurri traditionally is made from parsley. It has a strong flavor profile of herbs, onion, and garlic. The sauces is base is usuallly olive oil. I made it with both olive oil and broth. If you don’t want all the oil the broth alternative is just as good.
Kale is the star of this chimichurri. What make this uncooked sauce stunning; the marrying of the flavors.
- Red Onion
- Red Pepper Flakes
- Apple Cider Vinegar
- Coconut or Olive Oil
Place all these extraordinary ingredient into a food processor or blender. Pulse the ingredients until they form a medium to fine chop.
Once the kale chimichurri is chopped remove from food processor. The chimichurri can either be stored in a sealed container for 2 days or sprinkled directly on the cooked crinkle carrots.
This is not your everyday side, but that doesn’t mean you won’t make it a staple. Pair with any main that your heart desires. Great with a hearty barbecue, holiday main, or everyday meal that could use some color. Enjoy!
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions.
Maple Roasted Carrots with Kale Chimichurri
- 4 cups Kale washed
- 3 tablespoon olive oil or broth
- 1/2 teaspoons red pepper flakes
- 1/4 cup red onions finely chopped
- 2 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon and zest
- 1/4 teaspoon Himalayan salt
Maple Garlic Carrots
- 1 pound carrots crinkle cut or sliced
- 3 cloves garlic sliced thin
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- 1/2 teaspoon dried thyme
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon ground pepper
- Pre-heat oven to 450° degrees.
- In a large bowl mix carrot chips with all ingredient coating well.
- Using a parchment-lined baking sheet using your hands or a slotted spoon place the carrots in a single layer on sheet, do not pour onto the baking sheet.
- Bake until lightly browned on the edges, 15 to 18 minutes
- Remove from oven place on serving the dish. Top with Kale Chimichurri. Zest lemon over carrots and serve hot.