Thanksgiving Side Dishes 101: Chimichurri Roasted Carrots and Parsnips
By: Leah Rodrigues
Published: November 14, 2016

Roasted carrots and parsnips with homemade chimichurri is an easy side dish that will liven the Thanksgiving table.  Root vegetables are a staple side dish and this recipe puts a spin by serving the roasted carrots and parsnips with a zesty herbal sauce, typical to Argentinean cuisine.  Chimichurri is not only delicious but comes together in a snap in the food processor.  This stress-free dish is a must-have for holiday meals.
Chimichurri Roasted Carrots and Parsnips
Ingredients:
For the vegetables:
	1/2 lb carrots, peeled and stems removed
	1/2 lb parsnips, peeled
	2 tbsp olive oil
	1 tbsp pomegranate molasses
	salt and freshly ground pepper, to taste
For the chimichurri:
	1 1/2 flat leaf parsley, chopped
	1/2 cup olive oil
	1/4 cup red wine vinegar
	2 garlic cloves, peeled
	1 1/2 teaspoons Aji molido or crushed red pepper
	1/2 teaspoon salt
Directions:
	Step 1: Preheat the oven to 425 degrees Fahrenheit.  
Step 2: In a small bowl, whisk together the olive oil and pomegranate molasses.  Pour mixture over carrots and parsnips and toss until coated.  Season with salt and pepper. 
Step 3: Roast carrots and parsnips for 15 minuted or until browned and tender.
	Step 4: Meanwhile, prepare the chimichurri.  In a food processor or blender, puree the parsley, olive oil, vinegar, garlic and chile pepper until it forms a smooth sauce. Season with sauce.
Step 5: Remove vegetables from the oven and serve with chimichurri.