Chimichurri Roasted Vegetables

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

Top shot of chimichurri oven roasted vegetables, topped with fresh herbs, in a black bowl placed on a yellow kitchen towel.

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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.

Ingredients to Make Chimichurri Roasted Vegetables:

  • butternut squash
  • baby bella mushrooms
  • bell peppers
  • red onion
  • zucchini
  • baby corn
  • chimichurri sauce
  • salt and pepper

How to Make Chimichurri Roasted Vegetables:

  1. Preheat the oven to 400 degrees.
  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. Garnish with fresh parsley and serve.

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Chimichurri Roasted Vegetables

Chimichurri-Oven Roasted-Vegetables-6
An easy recipe for oven roasted vegetables marinated in a delicious chimichurri sauce. 3 Ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

  • 1 cup butternut squash, cubed
  • 1 cup baby bella mushrooms
  • 1 cup bell pepper, quartered
  • 1 cup red onion, quartered
  • 1 cup zucchini, quartered
  • 1 cup baby corn
  • 1 cup chimichurri sauce
  • salt and pepper

Instructions

  • Preheat the oven to 400 degrees.
  • 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.

Notes

  • 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.
  • Use our delicious homemade Chimichurri Sauce for this recipe

More Side Dish Recipes:

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