Chimichurri Oven Roasted Vegetables

5 from 1 vote

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.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Side Dish

Cuisine: American, Argentinian

Servings: 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.

Notes

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