Chimichurri Roasted Vegetables
Chimichurri roasted vegetables are a bold, herb-forward side dish made by roasting a colorful mix of vegetables tossed in vibrant chimichurri sauce.
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
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the squash, mushrooms, bell pepper, red onion, zucchini, and baby corn to a large mixing bowl.
- Pour the chimichurri sauce over the vegetables and toss until everything is evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and starting to brown.
- Transfer to a serving dish and garnish with extra chimichurri if desired.
Nutrition
Notes
- Cut Vegetables Evenly: Similar-sized pieces ensure even roasting and prevent some vegetables from overcooking.
- Don’t Overcrowd the Pan: Spreading the vegetables in a single layer helps them roast instead of steam.
- Stir Halfway Through: Turning the vegetables encourages even browning and keeps the chimichurri from burning.
- Watch the Herbs: Chimichurri contains fresh herbs that can darken quickly, so avoid roasting past deep browning.
- Add Extra Sauce After Roasting: Drizzling a little fresh chimichurri after cooking brightens the finished dish.
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