Pic of Roast summer roots with carrot top chimichurri

Roast summer roots with carrot top chimichurri

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Vegetarian mains

Roast summer roots with carrot top chimichurri

Side Serves 2 40 min
Summer root veg like bunched carrots and bunched beetroot need very little embellishment; roasting them is simplicity at its finest, which is exactly what we’ve done here, alongside bunched onions for a vegetable medley. Chimichurri is a South American herb sauce that is an absolute superstar when paired with roasted or grilled meat, vegetables or fish. Using the carrot tops to make it is a fantastic way of making the most of them and avoiding food waste. Served alongside couscous, this makes a colourful and wholesome summer meal.

Cook's notes

Fennel makes a nice addition to the roasted veg too, if you fancy.


  • 4 bunched carrots with their green tops
  • 4 bunched beetroot
  • 2-4 bunched onions, depending on size
  • olive oil
  • 40g fresh parsley
  • 15g fresh coriander
  • 15g fresh oregano (or 1 tsp dried)
  • ½ red onion
  • 1 small red chilli
  • 2 garlic cloves
  • juice of 1 lemon
  • 200g couscous
  • knob of butter
  • 1 tbsp vegetable stock powder
  • 30g pine nuts
Image of Roast summer roots with carrot top chimichurri


Prep time: 15 min
Cooking time: 25 min
  • Step 1

    Preheat oven to 190°C/Gas mark 5. Prepare the vegetables for roasting. Twist to remove the carrot tops, wash and set aside to dry for the chimichurri. Slice the carrots lengthways into halves. If your bunched beetroot has leaves, remove them and side aside for another recipe. Cut the beetroot into quarters. Cut the onions into halves lengthways (or leave whole if more like spring onion size) keeping the green tops intact.
  • Step 2

    Transfer the veg to a roasting tray or casserole dish. Drizzle with olive oil, season and mix. Roast for 25 minutes, turning occasionally.
  • Step 3

    While the veg cooks, make your chimichurri. Cut away the stalks from the carrot tops, so you’re left with the leafy tops. Finely chop the leaves and put them in a small bowl. Finely chop the parsley, putting aside about a quarter of it for the couscous. Finely chop the coriander, oregano, red onion, chilli and garlic, adding each to the bowl as you go. Add a good glug of olive oil and season. Mix, taste and add the lemon juice to taste.
  • Step 4

    Put the couscous in a bowl with a small knob of butter and the stock powder. Pour 250ml of boiling water over the top and stir with a fork. Cover and allow the couscous to absorb the water.
  • Step 5

    Toast the pine nuts in a drying pan, until lightly browned.
  • Step 6

    When the couscous is ready, fluff up with a fork and mix in the remaining parsley and pine nuts. Season.
  • Step 7

    Serve the couscous alongside the roasted veg, with the carrot top chimichurri dolloped on top.

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