Skillet Carrots with Kale Chimichurri
Makes 10 servings
Chimichurri is a tangy herb-based sauce that is commonly served on grilled meats, but here it coats browned carrots for a bright holiday side dish. We use kale, but you can use your favorite hearty green. These carrots are excellent hot or served at room temperature, which makes them the perfect bring-along dish.
½ small shallot, roughly chopped
2 cloves garlic
1 cup bite-sized kale leaves (from about ¼ bunch)
½ cup parsley leaves (from about ½ bunch)
¼ teaspoon crushed red chile flakes
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon coarse kosher salt
2 lb carrots, sliced ½-in on the bias
2 teaspoons canola oil
1 cup vegetable broth
To prepare the chimichurri sauce, combine shallot and garlic in the bowl of a food processor and pulse until chopped, about 2 pulses. Add kale, parsley, chile flakes and vinegar, and pulse until roughly chopped, about 4 pulses. Add olive oil and salt and pulse until the mixture is saucy, but not smooth, about 6 pulses. Transfer to a bowl or jar with a lid and refrigerate until needed.
Heat a large skillet over medium-high heat. Add carrots, canola oil and broth, and bring to a simmer. Cover with a tight-fitting lid and cook until carrots are just tender, about 7 minutes. Remove lid and cook, without stirring, until broth is evaporated and carrots are browned on the underside, about 5 minutes. Stir and continue cooking until the carrots are evenly browned, about 3 minutes more. Transfer to a bowl and toss with chimichurri before serving.
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