If you're hosting Easter brunch, I must insist you serve this medley of roasted spring produce as starter or side. We drench colorful spring carrots and onions in olive oil and roast them on the stovetop. The leafy carrot tops are then used to make chimichurri that gets drizzled on the roasted veggies. All served on a bed of whipped feta and Greek yogurt. An easy and stunning way to eat the rainbow.
Roasted Spring Vegetables with Whipped Feta and Chimichurri
ROASTED VEGGIES - 1 bunch rainbow carrots (mine had 5 large-ish carrots) - 1 bunch spring onions (mine had 3 large onions) - 2 cloves garlic, thinly sliced - 3-4 Tbsp. olive oil - salt and pepper, to taste
CHIMICHURRI - 1 cup packed/30g leafy carrots greens (and/or parsley, cilantro, mint) - 6-8 Tbsp. olive oil - 3 Tbsp. red wine vinegar - 1 Tbsp. lemon juice - 1 medium clove garlic, minced - 1/4 tsp chili flakes - salt to taste
First, make the whipped feta. Blend together all ingredients in a small food processor until smooth
Next, roast the veggies. Trim the carrots off the leafy greens, leaving the tops intact. You can scrub them and use them with peels on, or peel them per your preference. If your carrots are larger, quarter them lengthwise so they cook faster. Slender spring carrots can be used whole. Slice the spring onions in half lengthwise, trimming the dark green part (which can be chopped and used as garnish or added to the chimichurri if desired). Heat a large skillet for which you have a lid over medium heat. When hot, add the olive oil, garlic, carrots and onions (cut side down). Sprinkle with salt and pepper to taste, cover and cook for 5-10 minutes, turning the carrots halfway, until they are fork-tender and onions are lightly charred.
As you wait for the vegetables to cook, make the chimichurri. Wash the carrot greens thoroughly and pat dry. If you have parsley, cilantro or mint around they make great additions. Chop herbs finely with a knife or pulse a couple of times in a food processor and mix with remaining ingredients. (You will have plenty to spare and use on other dishes later)
Plate the dish. In a large serving platter, spread the whipped feta and transfer the roasted vegetables. Drizzle with chimichurri and serve warm.
