These Roasted Root Vegetables are a colorful side dish perfect for Thanksgiving! Topped with a carrot top chimichurri full of healthy fats! In partnership with Pompeian.
Roasted Root Vegetables with Carrot Top Chimichurri
Have you started to plan your Thanksgiving dinner menu yet? What are the traditional dishes served at your holiday table? Tell me everything—I’m nosy.
I love that the Internet gives us the opportunity to share the traditions we share every year with our own families. Not only is it just fun to hear what other people do, it also gives us ideas of more traditions to start at home.
Holidays for my family have always been pretty chill, and of course, the food is the most important part. The dishes we serve every single year are butter beans (not made with butter, just the name of the bean), my mom’s green beans, and some sort of sweet potato recipe. The menu has changed a bit since my mom and I are both vegan, but we don’t sacrifice taste at all.
No matter what, I can guarantee that there will be vegetables on the table, preferably in the form of these —> Roasted Root Vegetables with Carrot Top Chimichurri!
Ingredients for Roasted Root Vegetables and Carrot Top Chimichurri
Root vegetable season is upon us, and it is THE BEST. Potatoes, beets, carrots, parsnips… all the good stuff. Try to buy some new-to-you root veggies like turnips, rutabaga, or radishes this season!
Pompeian challenged me to created a recipe using upcycled foods because they’re #TrendingInTheKitchen, so we’re using the carrot tops from our bunch of carrots to make chimichurri. By using the parts of a food that we usually throw away, we can drastically reduce our personal food waste!
Here’s everything you’ll need to make both the oven roasted root vegetables and the carrot top chimichurri:
For the vegetables:
- Pompeian Organic Extra Virgin Olive Oil. The key to building big flavor on oven roasted root vegetables is to use a delicious olive oil. Oil helps distribute the heat when roasting, giving you that golden brown deliciousness you’re looking for.
- Pompeian Organic Red Wine Vinegar. A bit of red wine vinegar in our carrot top chimichurri adds a kick of acidic to brighten everything up.
- Sweet potatoes. You can use any variety you’d like!
- Beets. I used red beets because I love the pop of color, but you could also use golden beets.
- Parsnips. I love parsnips! If you haven’t tried them before, I highly recommend grabbing a couple to add to this tray of roasted root vegetables.
- Carrots and carrot tops. Make sure to get a bunch with the tops still attached because we’re using the carrot tops to make our chimicurri.
- Parsley. In addition to the carrot tops, we’re adding parsley to our chimichurri.
- Cilantro. Another herb traditionally included in chimichurri.
- Garlic cloves. I highly recommend using fresh garlic cloves for this recipe to really amp up the flavor of the chimichurri.
- Red onion. You could also use a shallot instead.
- Lemon. I would also recommend using juice from a fresh lemon for this recipe.
- Seasonings. We’re using salt, pepper and cayenne. Feel free to add more or less cayenne depending on your preferences.
How to Roast Root Vegetables
Making oven roasted vegetables is actually fairly simple. There are really just three keys. Your oven needs to be HOT, your vegetables need to be arranged in one layer on your sheet tray and you need to use a good olive oil! That’s really all there is to it.
For this recipe, we’re thinly slicing the root vegetables and spraying them with a mist of Pompeian Organic Extra Virgin Olive Oil Spray for the ultimate CRISPINESS. The only ingredient in this sprayable olive oil is organic extra virgin olive oil—no propellants!
You’ll preheat your oven to 400ºF and grease your baking sheets with the Pompeian Organic Extra Virgin Olive Oil Spray. Next, lay out all your sliced vegetables in a single layer on your sheet trays. They must be in a single layer if you want them to crisp up in the oven. When your vegetables are stacked ontop of one another or crammed too closely together. the vegetables will steam instead of roast.
Finish everything off with another spray of olive oil and a sprinkle of salt and pepper and pop it in the oven for 35 minutes, or until your vegetables are cooked through and starting to crips up.
How to Make Carrot Top Chimicurri
Chimichurri is such a great thing to finish off things like roasted vegetables because it brightens up all of the deep, roasty flavors. This chimichurri features the carrot tops from our carrots, plus cilantro, and parsley, lots of Pompeian Robust Extra Virgin Olive Oil for the base, Pompeian Organic Red Wine Vinegar for some acidity, and seasonings. Trust me, you’ll want to top EVERYTHING with this carrot top chimichurri!
All you have to do is add all the ingredients to a food processor and pulse it just a couple of times. You do NOT want to puree it. It should be chunky and still have lots of texture to it. Then drizzle it all over your oven roasted root vegetables!
This is one of those recipes that would make for such a beautiful vegan Thanksgiving side dish on your table. It’s colorful, bright and looks like you put way more effort into it than you actually did!
More Vegan Thanksgiving Sides
I hope you consider adding these roasted root vegetables to your Thanksgiving table—you never know, it might become a tradition! If you’re looking for more vegan Thanksgiving sides, check out some of these delicious recipes!
- Vegan Mashed Potatoes with Garlicky Kale
- Vegan Stuffed Acorn Squash with Wild Rice and Tempeh
- Purple Hasselback Sweet Potatoes
- The Best Vegan Mac and Cheese
- Vegan Pumpkin Cornbread
Roasted Root Vegetables with Carrot Top Chimichurri
These Roasted Root Vegetables are a colorful side dish perfect for Thanksgiving! Topped with a carrot top chimichurri full of healthy fats!
Ingredients
For the vegetables:
- Pompeian Organic Extra Virgin Olive Oil Spray
- 2 medium sweet potatoes
- 2 medium beets
- 2 medium parsnips
- 1 bunch carrots (save tops for chimichurri)
- Salt and pepper
For the chimichurri:
- 1 cup carrot tops, chopped
- 1 cup parsley, chopped
- 1 cup cilantro, chopped
- 3 garlic cloves
- 1/2 cup red onion, chopped
- 3/4 cup Pompeian Robust Extra Virgin Olive Oil
- 3 tablespoons Pompeian Organic Red Wine Vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 400ºF. Lightly grease two baking sheets with Pompeian Organic Extra Virgin Olive Oil Spray.
- Slice all vegetables into 1/4-inch slices. Arrange in a single layer on the baking sheets. Lightly spray with cooking spray; season with salt and pepper. Bake for 35 minutes, until all vegetables are cooked through.
- In a food processor, add all chimichurri ingredients. Pulse a few times to combine, but don’t puree; you want the sauce to have a chunky texture.
- Serve the roasted vegetables on a serving platter topped with the chimichurri sauce.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
