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 chimichurri!
About this Vegetables and Chimichurri Recipe:
We love making this roasted vegetable dish just to have an excuse to eat chimichurri sauce. If you like chimichurri sauce, you definitely need to try this.
If you are not too familiar with chimichurri, 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 an authentic chimichurri and it couldn't be easier.
If you are looking for what to serve with this roasted vegetables with chimichurri sauce, it can be served on its own as a vegetarian chimichurri meal or it makes a great addition to serve alongside classic steak chimichurri. After all, if you are already making the chimichurri sauce, making the steak to go along with it is very easy.
Ingredients You Will Need
- Mixed Vegetables ( I like to use potatoes, green and red peppers and red onion.)
- 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.
This roasted vegetables with chimichurri uses potatoes, peppers and onion. These are some of the more classic veggies used to serve alongside steak chimichurri.
When preparing your vegetables, make sure they they are all cut to around the same size so they will cook evenly.
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.
Some great vegetable ideas to add would be asparagus, green beans (like I do with my roasted green beans with rojo chimichurri), eggplant (just remove as much moisture as possible before roasting) and cauliflower.
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.
- Can I use chimichurri as a marinade? Chimichurri is best served over top of your cooked vegetables and meat. It is meant to add freshness and brightness to cooked food.
- How do I make sure sure my roasted vegetables come out crisp? 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 (like zucchini and eggplant.)
- Is chimichurri spicy? No. Even though it does have red pepper flakes in it, this Argentinian sauce is not spicy at all.
- What to do with leftover chimichurri? If you have extra chimichurri that you do not use on your vegetables, you can store it in an air tight container in the fridge for up to one week. It makes a great dip for raw vegetables or just about anything!
More Delicious Recipes That You May Like:
- Chimichurri Rojo (a Red Chimichurri Sauce)
- Roasted Green Beans with Rojo Chimichurri
- Grilled Steak Tips with Chimichurri Rojo
- Grilled Flank Steak with Salsa Criolla
- Roasted Cauliflower with Tahini
- Roasted Cauliflower and Potatoes
- Roasted Broccoli and Potatoes
- Italian Potatoes with Salsa Verde
- Green Beans with Tomatoes and Harissa
Roasted Vegetables with Chimichurri Sauce
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 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.
- 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
- Pre-heat your oven to 400 degrees.
- 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.
- 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 Values are estimates only.See full nutrition disclaimer here