Hi, I am Jane. Today, I’m gonna show you how to prepare autumn roasted vegetables with chimichurri sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Autumn Roasted Vegetables with Chimichurri Sauce Recipe

Autumn Roasted Vegetables with Chimichurri Sauce is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Autumn Roasted Vegetables with Chimichurri Sauce is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have autumn roasted vegetables with chimichurri sauce using 21 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Roasted Vegetables with Chimichurri Sauce:

1. Prepare Roasted Vegetables
2. Make ready 1 each yellow squash,, diced 1 inch
3. Make ready 1 pound butternut squash, peeled and diced 1 inch
4. Prepare 1/2 each red onion, diced 1 inch
5. Take 4 ounces mushrooms, Whole,washed
6. Take 4 ounces carrot, peeled, diced 1 inch, blanched for 5 minutes
7. Prepare 1/2 each red bell pepper, 1 inch dice
8. Prepare 2 ounces vegetable oil
9. Prepare 2 cloves garlic, finely chopped
10. Get 3 tablespoon Cilantro
11. Prepare To taste salt, pepper….Taste and add as you like:)
12. Take 1/2 teaspoon thyme and oregano
13. Make ready Chimichurri Sauce…
14. Take 2 cloves garlic, peeled, and chopped coarse
15. Make ready 1/8 teaspoon cayenne red pepper
16. Make ready 1/4 cup fresh parsley leaves, remove the stems lightly chopped
17. Prepare 1/4 cup cilantro, remove the stems, lightly chopped
18. Take 1/2 ounce lemon juice, fresh squeezed
19. Make ready 1/4 cup Olive oil
20. Get 1/4 teaspoon kosher salt
21. Take Should be tart, slightly salty once tossed with the vegetable it balances out well

Instructions to make Autumn Roasted Vegetables with Chimichurri Sauce:

1. Roasted Vegetables - Cut into 1 inch dice as directed. Place in bowl with oil and seasoning and let marinade for 60 minutes. Drain off excess oil and place on sheet tray with parchment, Bake until lightly brown and tender at 350 degrees F. about 30 minutes. (You can use different vegetables, root vegetable need to be par cooked or blanched for about five minutes.)
2. Chimichurri Sauce - Combine garlic,cilantro and parsley; pulse in a blender and add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Add the sauce as a you like

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