Roasted Vegetables with Chimichurri

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What you’ll need

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Root Vegetables (rutabaga, radish, potatoes, carrots, sweet potatoes, parsnips, etc)
2 lbs
Onion, diced
1
Parsley, finely chopped
2 cups
Cilantro, finely chopped
1 cup
Red Pepper Flakes (more as desired)
1 tsp
Vegetable or Olive Oil
1 cup + 2 Tbsp
Red Wine Vinegar
1/4 cup
Salt
1 1/2 tsp
Garlic, minced
1 oz (or 4 cloves)

Instructions

Serves
Time: 75 minutes
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Caitlin McSweeney-Steffes, Danu Hof

Preparation:

1. Peel and chop root vegetables into medium cubes. Spread on a baking sheet with onions.

2. Drizzle with a little oil or lard and mix until all pieces are lightly covered in oil.

3. Bake at 350 for 30min - 1 hour depending on variety and size of vegetables.

4. Remove from oven when soft and slightly browned.

5. While the vegetables are roasting, make the chimichurri.

6. In a medium bowl, combine all the remaining ingredients and stir to combine. Let sit.

7. Serve roasted vegetables with chimichurri over the top or on the side.

8. Serve with brown rice or another whole grain and a fried egg for a complete meal.

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