Roasted Rainbow Carrots with Chimichurri

 

Ingredients

• 2 pounds rainbow carrots
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt

Chimichurri:

• 1/3 cup leek (green part only), roughly chopped
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro leaves
• 1 tablespoon fresh dill
• 1 teaspoon chopped fresh jalapeño
• 1 garlic clove, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh lime juice
• 1/4 cup extra virgin olive oil
• fine sea salt
• 2 tablespoons kumquat or orange marmalade
• 2 tablespoons chopped toasted pistachios

Method

1. Preheat an oven to 400 degrees F. Toss the carrots in olive oil on a baking sheet. Top with the salt.
2. Bake the carrots for 50 to 55 minutes, depending on the size of the carrots. For thinner carrots, it will take less time.
3. Meanwhile, prepare the chimichurri. Combine all of the herbs in an electric food chopper. Pulse for 5 times. Add the chopped garlic, red wine vinegar, lime juice, and olive oil. Season to taste with salt.
4. Spread the chimichurri down the center of a serving platter. Top with the roasted carrots. Spoon dots of the marmalade around the carrots. Sprinkle the chopped pistachios over the top. Enjoy immediately.