Make Ahead

Roasted Vegetable Salad with Chimichurri Sauce

February 26, 2011
Photo by James Ransom
Author Notes

This is a play on French potato salad. It uses a Chimichurri variation in place of the herb vinaigrette, and a combination of roasted carrots, rutabagas, and purple potatoes. The bright flavors of the Chimichurri add a wonderful contrast to the sweet and slightly nutty flavors of the roasted vegetables. If you don't like rutabagas feel free to substitute parsnips. —hardlikearmour

Test Kitchen Notes

WHO: hardlikearmour has a whopping 6 contest wins and 94 community picks!
WHAT: Cozy roasted vegetables tossed in a bright, herby sauce.
HOW: Roast carrots, potatoes, and rutabagas until tender, then (you guessed it!) add chimichurri sauce.
WHY WE LOVE IT: It’s easy to get in a roasted vegetable rut (like, toss with oil, roast, repeat). Chimichurri sauce, with its garlicky punch, breathes new life into these vegetables. —The Editors

  • Serves 6 to 8
Ingredients
  • Roasted Vegetables
  • 6 large carrots (about 1 1/2 pounds)
  • 3/4 pound purple potatoes
  • 2 medium rutabagas
  • 3-4 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt (plus more, to taste)
  • 1/2 teaspoon freshly ground black pepper (plus additional to taste)
  • Chimichurri Sauce
  • 1/2 cup flat leaf parsley leaves, packed in fairly tightly
  • 2 medium cloves garlic, peeled and crushed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced red onion
  • 1/2 teaspoon table salt
  • 1/4 teaspoon aleppo pepper
In This Recipe
Directions
  1. Roasted Vegetables
  2. Preheat oven to 400°F with rack near center of oven. Line large baking sheet with foil.
  3. Peel carrots, and cut into bite-sized chunks. Transfer to medium bowl. Scrub potatoes, and cut into bite-sized chunks. Add to bowl. Peel rutabagas and cut into bite-sized chunks. Add to bowl.
  4. Add salt, pepper, and oil to bowl. Toss to coat vegetables thoroughly. Pour vegetables in a single layer onto baking sheet. Roast for 25 to 30 minutes, stirring once, or until the potatoes can be easily pierced with a fork.
  5. Transfer vegetables back to medium bowl. (I like to use the foil as a sling to do this.) Toss with about 3/4 of the chimichurri. Taste and add salt and pepper if needed. Allow mixture to cool for 5 to 10 minutes, then transfer to serving bowl. Drizzle with remaining chimichurri. Serve warm.
  1. Chimichurri Sauce
  2. Combine parsley leaves and garlic cloves in bowl of food processor. Pulse to combine, until no large pieces of garlic remain. This will take about 15 to 20 pulses, and you will need to scrape down the sides of the bowl once or twice.
  3. Transfer parsley and garlic to small bowl. Whisk in remaining ingredients. Allow to rest at room temperature at least 20 minutes to let flavors meld.

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I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.