Roasted vegetables with chimichurri sauce is the most delicious way to eat your veggies and one of our favorite ways to make roasted vegetables. It also makes the perfect side dish to go with steak, chicken or even fish!
We love making this roasted vegetable dish just to have an excuse to eat chimichurri sauce. If you like chimichurri, you definitely need to try this.
If you are not too familiar with it, it is a delicious sauce from South America made with parsley, garlic, lemon, vinegar, and a few spices. It is garlicky and a little tart and it makes the best sauce to pour over vegetables and meat.
This chimichurri recipe that I use for the vegetables comes from a friend who taught me how to make it authentic and it couldn't be easier.
If you are looking for what to serve with these roasted vegetables, it can be served on its own as a vegetarian meal or it makes a great addition to serve alongside steak.
Ingredients You Will Need
- Mixed Vegetables: Potatoes, green and red peppers, and red onion. Feel free to use your own mix with this.
- Chimichurri Sauce: fresh Italian parsley, garlic, olive oil, lemon juice, red pepper flakes, kosher salt, white vinegar.
Notes about the ingredients:
When making the chimichurri sauce for these vegetables, make sure to follow the recipe exactly. There are very few steps to making the sauce but each one is very important.
How To Make
- Make the chimichurri sauce: For this, just blanch the parsley in hot boiling water for about a minute then remove it. Now finely chop the garlic and parsley, then add them to a medium bowl with the lemon, vinegar, salt, red pepper flakes and olive oil and mix well. Let it set up by resting it for a little bit.
- Prepare the roasted vegetables: Cut up the vegetables so they are all the same size (this will allow them to cook at the same rate in the oven. Place them on a sheet pan and toss with olive oil and a little salt.
- Bake: Place the veggies in a preheated 400-degree oven for about 25 minutes or until cooked and starting to caramelize on the outside.
- Top veggies with chimichurri: When the vegetables are done roasting, drizzle half of the chimichurri over the top. No need to toss them. Leave those dollops of chimichurri in place. Serve any extra chimichurri on the side.
Tips
- You do not have to stick to this list of vegetables if you prefer something else. I do think the potatoes are one veggie that you should keep but feel free to add or take away based on your own preference.
- When preparing your vegetables, make sure they are all cut to around the same size so they will cook evenly.
- If you want to make this meal super easy, you can make the chimichurri sauce the day before. When you are ready to use it, remove it from the fridge about 30 minutes before you need it to bring it to room temperature.
Faqs
The key to making delicious crispy roasted vegetables is to start with a high oven temperature. You also want to make sure you are not using too many vegetables with a high moisture content.
No. Even though it does have red pepper flakes in it, this Argentinian sauce is not spicy at all.
Storing
To store these roasted veggies, allow them to cool first then place them in an air-tight container and refrigerate for up to one week. If you have extra chimichurri sauce, place that in an air-tight container as well and keep refrigerated, also for one week.
You can reheat it by wrapping the vegetables in aluminum foil and placing them in a pre-heated 350-degree oven for about 15 minutes. Serve with any extra chimichurri sauce on the side.
More Delicious Recipes
- Grilled Steak Tips
- Roasted Cauliflower and Potatoes
- Roasted Broccoli and Potatoes
- Italian Potatoes with Salsa Verde
- Green Beans with Tomatoes
Roasted Vegetables with Chimichurri Sauce
Ingredients
Chimichurri Sauce
- 1 bunch about 1 cup
- 4 garlic cloves minced and then crushed
- ⅛ teaspoon red pepper flakes you can add more to your liking
- 1 lemon squeezed
- ¼ cup vegetable oil
- ¼ cup of olive oil
- ⅛ cup white vinegar
- 1 teaspoon of salt or more to taste after you've tried it
- 2 tablespoon of water You can add more if your sauce seems too thick.
Vegetables
- 4 medium yukon gold potatoes cut into quarters
- 1 red bell pepper cut into quarters
- 1 green bell pepper cut into quarters
- 1 red onion cut into quarters
- 2 tablespoon olive oil
- ¼ teaspoon kosher salt
Instructions
- Pre-heat your oven to 400 degrees.
Chimichurri
- Blanch the parsley and set aside. To blanch parsley, place in boiling water for 1 minute and remove.1 bunch
- Prepare your garlic and add it to a bowl.4 garlic cloves minced and then crushed
- Now finely chop your parsley and add that to the bowl.
- Add the rest of the ingredients to the bowl and mix well.⅛ teaspoon red pepper flakes, 1 lemon squeezed, ¼ cup vegetable oil, ⅛ cup white vinegar, 1 teaspoon of salt, 2 tablespoon of water, ¼ cup of olive oil
- The longer this sits the better it tastes so I usually try to let it sit for at least 20 minutes.
Vegetables
- Add all of your vegetables to a large sheet pan.4 medium yukon gold potatoes, 1 red bell pepper, 1 green bell pepper, 1 red onion
- Now add your olive oil and kosher salt and with your hands toss all of together right on the sheet pan.2 tablespoon olive oil, ¼ teaspoon kosher salt
- Place in your pre-heated oven for 20-25 minutes (flipping half way through) until the vegetables start to brown. You may need to add a few more minutes depending on your oven.
- When done, remove the vegetables from the oven and place on to a large platter.
- Drizzle half of your chimichurri sauce over the vegetables while they are still hot.
- Serve the remaining chimichurri on the side.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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