Carrot & Parsnips with Chimichurri


Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareCarrots & Parsnips with Chimichurri may steal your heart. Eating in Argentina means falling in love with chimichurri, a wonderfully ubiquitous condiment found on every table. Smaller, whole carrots such as the Icicle variety in a variety of colors are beautiful in this dish, but if you can’t find whole carrots that will fit in your pan, trim larger carrots.

  • Yield: 4 Servings


  • 1 cup minced fresh parsley
  • 2 tablespoons minced fresh oregano
  • 2 garlic cloves, minced
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • Large pinch of red pepper flakes
  • Salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1½ pounds small, whole carrots, trimmed
  • 1½ pounds small parsnips, trimmed
  • 1 tablespoon roughly chopped almonds
  • Salt
How to Make It
  1. To make the chimichurri, combine the parsley, oregano, garlic, oil, vinegar, and red pepper flakes in a large bowl. Let rest for at least 30 minutes. Season with salt to taste. This recipe will make 2 cups of chimichurri; leftovers will keep in the fridge for up to 5 days.
  2. In the meantime, for the vegetables, melt the butter in a 10- or 12-inch cast-iron skillet over medium heat. Add the oil and heat for 30 seconds.
  3. Add the carrots and parsnips, stirring gently to coat. Cook, turning often, until the vegetables are softened and browned, about 6 minutes. Toss in the almonds and salt to taste and stir to coat.
  4. Remove the vegetables from the pan and allow to cool slightly. Serve hot or at room temperature, with ½ cup of chimichurri spooned over.

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