Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

These Maple Garlic Roasted Carrots with a vibrant Carrot Greens Chimichurri are a delicious Paleo recipe that celebrates the entire carrot plant. The sweet and savory roasted carrots complement the freshness of the chimichurri perfectly. Its a side dish thats as visually appealing as it is tasty

Ingredients:

• 2 bunches of fresh carrots with greens attached
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• For Carrot Greens Chimichurri:
• 1 cup carrot greens, finely chopped
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Wash and peel the carrots, leaving about an inch of the greens attached

Set the greens aside for the chimichurri

In a bowl, mix together the maple syrup, minced garlic, olive oil, salt, and pepper

Toss the carrots in the maple garlic mixture until they are well coated

Place the carrots on a baking sheet lined with parchment paper, ensuring they are in a single layer

Roast the carrots in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, turning them once halfway through

While the carrots are roasting, prepare the Carrot Greens Chimichurri

In a bowl, combine the finely chopped carrot greens, minced garlic, extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper

Mix well

Once the carrots are done roasting, remove them from the oven and let them cool for a few minutes

Serve the maple garlic roasted carrots on a platter, topped with the Carrot Greens Chimichurri

Enjoy your Paleo-friendly, flavorful carrot dish