![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/78_cKellerKellerPhotography_CarrotsParsnips-CastIronCooking-1000.jpg\")
Carrots and Parsnips. Photo: Keller + Keller Photography<\/p><\/div>\n
Carrots & Parsnips with Chimichurri<\/h3>\n
Makes 4 to 6 servings<\/p>\n
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- 1 cup minced fresh parsley<\/li>\n
- 2 tablespoons minced fresh oregano<\/li>\n
- 2 garlic cloves, minced<\/li>\n
- \u00be cup olive oil<\/li>\n
- \u00bc cup red wine vinegar<\/li>\n
- Large pinch of red pepper flakes<\/li>\n
- Salt\n
- VEGETABLES<\/p>\n
- 2 tablespoons butter<\/li>\n
- 1 tablespoon olive oil<\/li>\n
- 1\u00bd pounds small, whole carrots, trimmed<\/li>\n
- 1\u00bd pounds small parsnips, trimmed<\/li>\n
- 1 tablespoon roughly chopped almonds<\/li>\n
- Salt<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/ul>\n<\/ul>\n
To make the chimichurri, combine the parsley, oregano, garlic, oil, vinegar, and red pepper flakes in a large bowl. Let rest for at least 30 minutes. Season with salt to taste. This recipe will make 2 cups of chimichurri; leftovers will keep in the fridge for up to 5 days.<\/p>\n
In the meantime, for the vegetables, melt the butter in a 10- or 12-inch cast-iron skillet over medium heat. Add the oil and heat for 30 seconds.<\/p>\n
Add the carrots and parsnips, stirring gently to coat. Cook, turning often, until the vegetables are softened and browned, about 6 minutes. Toss in the almonds and salt to taste and stir to coat.<\/p>\n
Remove the vegetables from the pan and allow to cool slightly. Serve hot or at room temperature, with \u00bd cup of chimichurri spooned over.\n<\/div>\n
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- CHIMICHURRI<\/p>\n