Seasonal Roasted Vegetables with Chimichurri | IMPACT Magazine

Ingredients

• 5 medium carrots
• 2 potatoes
• 1 sweet potato
• 1/4 of a red cabbage
• 1 yellow onion
• 1/2 a butternut squash
• 1 stalk fresh rosemary, chopped
• 3 Tbsp. extra virgin olive oil
• 1 tsp. salt
• 1/2 cup mixed nuts and seeds, toasted
• 4 garlic cloves
• 1 serrano or jalapeño pepper, seeds and stems removed
• 1 cup packed cilantro, thick bottom stems cut off
• 1 cup (20 g) packed flat-leaf parsley, thick bottom stems removed
• 1/2 ripe avocado
• 1/4 tsp. salt, plus more to taste
• Juice of 1 lime
• 2-3 Tbsp. water to thin