I love having a good portion of my meals be raw, fresh vegetables and the addition of this sauce to the roasted veggies is not only beautiful, its tastes amazing. I have used the Chimichurri Sauce as a salad dressing as well as a topping for baked ling cod or grilled salmon. This is adapted from a recipe by Lee Zucker of Eugene, Oregon (Lee owned and ran a Vegetarian restaurant there years ago). Keep in mind that you can use any root vegetables you want. Its hard to mess up this recipe!
Smokey Cumin Roasted Vegetables
2-3 medium sized potatoes cut into chunks
3 large carrots cut into chunks
3 medium sized turnips cut into chunks
1 large onion cut into chunks
4 garlic cloves, peeled
2 teaspoons smoked paprika
2 teaspoons cumin powder
3-4 tablespoons olive oil
1-2 teaspoons salt (add more at end to taste)
1/2 cup vegetable stock, chicken stock, or water
1 large sweet potato cut into chunks, placed into a bowl and tossed with 1 teaspoon olive oil, a dash of smoked paprika and a dash of cumin.
Preheat oven to 425 degrees. Place all vegetables except sweet potatoes in a large baking pan or dutch oven. Toss well with olive oil, paprika, cumin and sea salt. Add stock or water to bottom of the pan. Place in the oven and roast for 30 minutes, stirring the vegetables every 10 minutes. After 30 minutes, add sweet potatoes and combine well. Bake another 30 minutes- again, stirring every 10 minutes. Add salt and pepper to taste. While vegetables are roasting, prepare Chimichurri Sauce.
1 cup tightly packed Italian parsley
2-3 peeled garlic cloves
1/2 teaspoon sea salt
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 cup water
Add all ingredients into a high speed blender and blend until smooth. Adjust salt to taste. Store in an airtight glass container for up to 5 days.