Chimichurri Roasted Carrot Salad ~ What a whirl wind this month has been! The week before Thanksgiving it seems the holiday frenzy starts to begin around here and this year I threw a trip to Los Angeles into the mix last week. I am not really sure what I was thinking, but I have no regrets because I managed to eat a LOT (see my Instagram Pics) and see quite a few friends in the process –– which is always a good time. Now all I want to do is to drink large sums of water and eat nothing but salads, meh … it’s the holidays so I guess that will have to go on the back burner for now. When I got back into town, I did manage to get together with one of my favorite groups of foodie pals to celebrate the holidays and to continue our tradition of helping the Girl Scouts Beyond Bars group once again. We get together every December to deliver our gifts to this group of girls, stuff stocking and yes, of course, EAT. It’s a potluck and everyone brings something delicious to the table. This year, I made this Chimichurri Roasted Carrot Salad to keep things light-ish but of course we all ate too much. Learn more about this group and how you can help HERE and grab the recipe below.
Colorful, easy, and delicious –– these are a few of my favorite things.
Serve a crowd or top with your favorite chicken or seafood and dive in.
Preheat oven to 375 degrees. Place carrots onto a cookie sheet and drizzle olive oil, salt, and pepper over the top. Using a spoon or your hands gently stir together until well combined. Once combined place into the oven for 15 minutes. After 15 minutes, pour 1/2 of the chimichurri sauce over the carrots, gently stir, and continue to cook for another 10-15 minutes.
Once the carrots are fork tender, remove from the oven. Place lettuce leaves out onto a serving dish then top with carrot mixture. Pour the remaining chimichurri sauce over the carrots, top with feta cheese and serve.