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Chimichurri-Oven Roasted-Vegetables-6
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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: 4 servings
Calories: 220kcal


  • 4 cups assorted vegetables (i used butternut, mushrooms, pepper, red onion, zucchini, baby corn)
  • ½ 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.


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