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.

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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.

🥘 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

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

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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.

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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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