Roasted Carrots with Carrot Top Chimichurri

Roughly chop carrots and toss them with, olive oil, salt and pepper thyme, chilli flakes - I used smoked 

Roast until soft and little golden. 

While they’re roasting, make the chimichurri. 

Finely chop

- carrot tops

- ⁠spring onion

Grate in

 • garlic

Then stir through

 • vinegar (traditionally red wine, but white wine works too)

 • extra virgin olive oil

 • a pinch of salt

When the carrots are done add honey and taste. Add more salt or chilli if you fancy, then pop them back in for another 5 minutes until caramelised.

I served mine on a bed of creamy hummus – you can find that recipe in Week 4 if you need it.