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    Home » Gluten-Free

    Published: Oct 25, 2017 · Modified: May 16, 2021 by Roché Woodworth · This post may contain affiliate links · This blog generates income via ads

    Chimichurri Oven Roasted Vegetables

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    An easy recipe for oven roasted vegetables marinated in a delicious chimichurri sauce. 3 Ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
    Jump to Recipe Print Recipe
    Chimichurri-Oven Roasted-Vegetables-6
    Top shot of chimichurri oven roasted vegetables, topped with fresh herbs, in a black bowl placed on a yellow kitchen towel.

    This is a super easy recipe for chimichurri oven roasted vegetables, using a homemade chimichurri sauce - giving this classic a delicious new twist.

    It only needs 3 simple components that are thrown together. Use a pack of prepped mixed vegetables to make your life even easier. You can have this ready in 35 minutes too!

    This is a great side dish option for gluten-free, low-carb, or keto meal plans.

    Jump to:
    • 🥘 ingredients
    • 🔪 instructions
    • 📋 recipe
    • 📖 similar recipes

    🥘 ingredients

    You will need:

    • assorted vegetables (we used: butternut, mushrooms, peppers, red onion, zucchini, baby corn)
    • chimichurri sauce
    • salt and pepper

    🔪 instructions

    1. Preheat the oven to 400F/200C.
    2. Toss the vegetables in half of the chimichurri.
    3. Roast for approximately 20 minutes, tossing and turning halfway through.
    4. Pour the remaining chimichurri over the vegetables and mix once you've taken them out of the oven.
    5. Add salt and pepper to taste, if needed.
    6. Garnish with fresh parsley and serve.

    📋 recipe

    Chimichurri-Oven Roasted-Vegetables-6

    Chimichurri Oven Roasted Vegetables

    An easy recipe for oven roasted vegetables marinated in a delicious chimichurri sauce. 3 Ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Argentinian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 220kcal
    Author: Roche Woodworth

    Ingredients

    • 4 cups assorted vegetables (i used butternut, mushrooms, pepper, red onion, zucchini, baby corn)
    • ½ cup chimichurri sauce
    • to taste salt and pepper

    Instructions

    • Preheat the oven to 400F/200C.
    • Toss the vegetable in half of the chimichurri.
    • Roast for approximately 20 minutes, tossing and turning halfway through. Depending on the size that you cut your vegetables, they might need more or less time. They're ready when they're soft, but firm and browned.
    • Once you've taken then out of the oven, pour the remaining chimichurri over and mix.
    • Garnish with fresh parsley.
    • Add salt and pepper to taste, if needed.

    Tips and Tricks:

    1. The vegetables are ready when they are fork-tender. When you can easy pierce them with a fork, but they are still firm. Adjust the cooking time as needed.

    Nutrition

    Calories: 220kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 303mg | Potassium: 499mg | Fiber: 7g | Sugar: 7g | Vitamin A: 625IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 1mg
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    📖 similar recipes

    • Green Beans and Smashed Potatoes
    • Low-Carb Keto Creamed Spinach

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    Reader Interactions

    Comments

    1. Kate says

      May 28, 2020 at 7:14 pm

      Is there a recipe for the chimichurri sauce?

      Reply
      • Roche Woodworth says

        June 03, 2020 at 3:53 am

        Hi Kate, here’s our recipe for chimichurri sauce - Chimichurri Sauce For Steak
        I have it linked toward the top of the post, but I will relink it in the recipes as well.

        Reply
    2. Dana says

      November 10, 2019 at 4:56 am

      5 stars
      This was good, thanks for sharing

      Reply

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