For the Vegetables
Pompeian Organic Robust 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
- Preheat oven to 400ºF. Lightly grease two baking sheets with Pompeian Organic Robust Extra Virgin Olive Oil Spray.
- Slice all vegetables into 1/4-inch slices. Arrange in a single layer on the baking sheets. Lightly spray with the Pompeian Organic Robust Extra Virgin Olive Oil Spray; season with salt and pepper. Bake for 35 minutes, until all vegetables are cooked through.
- 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.
- Serve the roasted vegetables on a serving platter topped with the chimichurri sauce.