Roasted Sweet Potato with Chimichurri

Fall is a wonderful time to enjoy chimichurri with roasted sweet potatoes or winter squash. Chimichurri is an uncooked sauce which originated in Argentina and is used both in cooking and as a table condiment traditionally for grilled meat. It is usually made of finely chopped parsley and other green herbs, minced garlic, olive oil, oregano and red wine vinegar. A “red version” contains red pepper and tomato.

You can enhance the nutritional value of chimichurri by mixing it with green leafy vegetables such as broccoli leaves, kale, bok choy and swiss chard. Feel free to add your own seasonings such as cumin, ginger, turmeric and cardamom to make it more interesting and provide additional medicinal benefits.

Cook Time: 25-30 minutes
Level of Difficulty: Easy

Ingredients

• 4 sweet potatoes, unpeeled, cut lengthwise into wedges
• 2 tablespoons plus ¼ cup olive or coconut oil
• ½ cup fresh cilantro leaves
• ½ cup fresh parsley
• 2 tablespoons fresh dill
• 1-2 garlic cloves
• 2 tablespoons red wine vinegar
• Salt and fresh ground pepper

Instructions

1. Heat oven to 425 F.
2. Toss sweet potatoes with 2 tablespoons oil on a large rimmed baking sheet. Roast, turning once until tender, 25-30 minutes.
3. Meanwhile, pulse cilantro, parsley, dill and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining oil and process until blended and smooth.

Serving Ideas

• Spoon Chimichurri onto a serving platter and top with sweet potatoes or toss chimichurri with potatoes and serve.
• Add fresh chopped red onions or peppers for varied texture and taste.