For the Vegetables

Pompeian Organic Extra Virgin Olive Oil Spray

2 medium sweet potatoes

2 medium beets

2 medium parsnips

1 bunch carrots (save tops for chimichurri)

Salt and pepper

For the Chimichurri

1 cup carrot tops, chopped

1 cup parsley, chopped

1 cup cilantro, chopped

3 garlic cloves

1/2 cup red onion, chopped

3/4 cup Pompeian Robust Extra Virgin Olive Oil

3 Tablespoons Pompeian Organic Red Wine Vinegar

2 Tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper


  1. Preheat oven to 400ºF. Lightly grease two baking sheets with Pompeian Organic Extra Virgin Olive Oil Spray.
  2. Slice all vegetables into 1/4-inch slices. Arrange in a single layer on the baking sheets. Lightly spray with the Pompeian Organic Extra Virgin Olive Oil Spray; season with salt and pepper. Bake for 35 minutes, until all vegetables are cooked through.
  3. In a food processor, add all chimichurri ingredients. Pulse a few times to combine, but don’t puree; you want the sauce to have a chunky texture.
  4. Serve the roasted vegetables on a serving platter topped with the chimichurri sauce.