Maple Roasted Carrots with Kale Chimichurri
Looking for an easy awe-inspiring side dish? Maple Roasted Carrots with Kale Chimichurri is a side dish that is robust in flavors. It is perfect for any meal.
Servings 6
Calories 162kcal
Ingredients
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
Instructions
- 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.
- Enjoy!