Recipes

Roasted Vegetable Salad with Chimichurri Sauce

YIELD: 6-8 servings

6 large carrots, peeled, trimmed and cut into a large dice

2 medium sized yellow turnips, peeled and cut into large dice

2 medium sized red onions, peeled and cut into large dice

2 red bell peppers, cut in half, seeded and cut into large dice

1/3 cup olive oil, plus ½ cup

4 Tbsps. kosher salt, plus 1 Tbsp.

2 Tbsps. black pepper

1 cup Italian flat leaf parsley

1 cup

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