Make Ahead

Roasted Vegetable Salad with Chimichurri Sauce

February 26, 2011
6 Ratings
Photo by James Ransom
  • Serves 6 to 8
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Charlotte
  • lapadia
  • Waverly
  • Table9
  • Midge
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.

25 Reviews

Charlotte December 3, 2016
I just made this and it's a keeper! We are real garlic lovers so I added three extra cloves.
lapadia September 25, 2011
Delicious and beautiful, HLA! No clue how I didn't see this before ? :)
hardlikearmour September 25, 2011
Thanks, lapadia! The purple potatoes make it especially striking.
lapadia December 5, 2016
:) :) !
Waverly September 22, 2011
hardlikearmour September 22, 2011
Thanks, Waverly!
Table9 March 3, 2011
hardlikearmour March 3, 2011
Thanks, Table9. The orange carrots and purple potatoes are pretty dramatic together.
Midge February 27, 2011
Wow, adore chimichurri and tossing it w/ roasted veggies is genius.
hardlikearmour February 27, 2011
Thanks, Midge. You can thank by brother for the inspiration. He mentioned chimichurri after eating at "Wet Hot Beef" (a food cart in Portland), and it got my wheels spinning.
kmartinelli February 27, 2011
hardlikearmour February 27, 2011
Thanks, k!
EmilyNunn February 27, 2011
Baby, baby, baby!!!
hardlikearmour February 27, 2011
LOL! Thanks.
drbabs February 26, 2011
great--and beautiful--recipe!
hardlikearmour February 26, 2011
Thanks, drbabs! The purple potatoes against the orange carrots is striking.
healthierkitchen February 26, 2011
Just love this! Love using Aleppo pepper.
hardlikearmour February 26, 2011
Thanks! I've only recently discovered Aleppo, thanks to food52, and really like it.
gingerroot February 26, 2011
Yum! Love the contrast if textures and flavors.
hardlikearmour February 26, 2011
Thanks, gingerroot! Yummy indeed - my hubby and I ate about 2/3 of a batch between us tonight.
AntoniaJames February 26, 2011
Gorgeous!! Love the colors, love the bright flavors. Wow. ;o)
hardlikearmour February 26, 2011
I had to use the purple potatoes because I love how purple, orange, and green look together!
hardlikearmour February 26, 2011
I used lemon juice in place of vinegar, because I thought it would play well with the veg!
hardlikearmour February 26, 2011
Oops, meant to reply to ChezSuzanne.
TheWimpyVegetarian February 26, 2011
I love chimichurri sauces - and this one looks like a great pairing with the roasted veggies!