Carrots with Chimichurri Sauce

I keep accidentally buying too many carrots, and then it makes me sad.

I do realize that “sad” is not the appropriate emotional reaction to have when faced with the problem “too many carrots,” but the reason I keep ending up with too many carrots is that when my Little Sister was living here, she went through about two kilos a week, just snacking on them (whole, unpeeled) at random times of the day. So whenever I place my order at the ruche, I absent-mindedly add two or three kilos of carrots… and then I end up with a lot of carrots at home.

While I’m certainly sad Little Sister isn’t hanging around Paris anymore, I don’t mind having to figure out cool ways to use them up. This is one of the easiest, though The Country Boy won’t touch it with a ten-foot pole (he hates cilantro).

I don’t mind. It’s just as good cold as hot, and the chimichurri keeps surprisingly well for about 24 hours.

Still, if Little Sister were here, we’d polish off this platter in about ten minutes flat.

Carrots with Chimichurri Sauce

1 kilo carrots
1 tablespoon olive oil
1 bunch (about 3 ounces) cilantro
1/2 bunch (about 3 ounces) parsley
1 shallot, minced
1/2 cup good extra-virgin olive oil
1/4 cup red wine vinegar
salt and pepper, to taste

Preheat the oven to 400 degrees (convection). Rub the carrots with the olive oil and lay in one even layer on a baking sheet. Season with salt and roast for about 25 to 30 minutes, until burnished and brown outside.

Meanwhile, make the chimichurri. Finely chop the cilantro (stems and leaves). Remove the stems from the parsley, and chop the leaves. Add to the cilantro, along with the shallot, olive oil, vinegar, salt, and pepper. Stir until well combined and season to taste. Allow to sit out for the duration of the roasting time to macerate.

When ready to serve, drizzle the chimichurri over the carrots.