Chimichurri Oven Roasted Vegetables

Chimichurri-Oven Roasted-Vegetables-6

After making the batch of chimichurri we used to shoot our Homemade Chimichurri recipe, we decided that we might as well make one of our very favorite side dishes – Chimichurri Oven Roasted Vegetables – while we’re at it.

Two flies with one swat! Hm, might not be the best idiom to use when we’re talking about cooking. There were no flies in the kitchen and no flies were harmed in the making of this recipe, promise!

Chimichurri-Oven Roasted-Vegetables-6

Chimichurri-Oven Roasted-Vegetables-6

Chimichurri-Oven Roasted-Vegetables-6

I LOVE vegetables, and Oven Roasted Vegetables is a classical and delicious side dish. With the addition of flavor-packed Chimichurri sauce, though, it really takes something old and (while it’s certainly loved and enjoyed) gives it a brand new, deliciously colorful twist. Taking old favorites and turning it into something new is definitely the way to go sometimes, because there’s nothing as boring as eating the same thing every week – no matter how much you love it.

Trust me, the best and easiest way to refresh a recipe is to put a new sauce over it – just like we did with these oven roasted vegetables.

Chimichurri-Oven Roasted-Vegetables-6

Chimichurri-Oven Roasted-Vegetables-6

It’s as easy as chopping up a medley of vegetables, (or if you’re lazy like me – buying a pack of already prepped mixed vegetables), tossing it in a quarter cup of chimichurri, roasting for approximately 25 minutes, and then tossing it in the remaining quarter cup of chimichurri. Sprinkle a bit of fresh chopped parsley on top and you’re ready to dig in!

Pin It! Chimichurri Oven Roasted Vegetables

Chimichurri-Oven Roasted-Vegetables-6

If vegetables are your game, check out any of these yummy recipes for inspiration:

  1. Curry Green Beans with Feta
  2. Zucchini with Tomato and Parmesan
  3. Saucy Sautéed Green Beans
  4. Cauliflower Creamed Spinach

How to make Chimichurri Oven Roasted Vegetables:

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


  • 4 cups assorted vegetables (i used butternut, mushrooms, pepper, red onion, zucchini, baby corn)
  • 1/2 cup chimichurri sauce
  • to taste salt and pepper


  • 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.


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
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!








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