Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

3 cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
1/2 cup olive oil
1/4 teaspoon red pepper flakes
1/3 cup red onions, finely chopped
3 cloves garlic, minced
Freshly ground sea salt and black pepper to taste
2 tablespoon white wine vinegar
1 1/2 tablespoon freshly squeezed lime juice 

3 cloves garlic, sliced
1 tablespoon coconut oil
1 tablespoon maple syrup
3 sprigs thyme, chopped
Freshly ground sea salt and black pepper to taste
1 pound carrots, washed, dried and cut in half

Directions

Carrot Green Chimichurri

Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

Preheat oven to 425 degrees fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.

In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.

Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.

Roast for 15-18 minutes in the oven, watching to ensure they don’t burn. Remove and allow to cool slightly. Season with salt if necessary. Top with the chimichurri. Enjoy!