The cilantro-based Chimichurri adds a lively kick to this simple but delicious recipe.

Heat the oven to 425.

Rinse 1 lb. of Fingerling Potatoes and slice in half lengthwise.

Rinse an equal amount of carrots and then cut so that they are more or less the same size as the potatoes.

Toss the vegetables with 3 T. olive oil and salt and pepper generously.

Arrange in a single layer on a baking sheet and roast for 20-25 minutes, until crisp on top and brown on the bottom.

While the vegetables are cooking, make the Chimichurri:

Peel and trim 2 large cloves of garlic and place in a small food processor or mini-chopper.  Add 1 T. red wine vinegar and the juice and zest of 1 meyer lemon.  Pulse until finely minced.  You may need to use a spatula in between pulses to scrape the garlic off the sides.

Rinse 1 Bunch of Cilantro and remove the stems beneath the lowest leaves.  Spin the rest dry, then chop roughly and place in a the mini-chopper.  Add 1/2 t. salt and 1/4 t. pepper plus red chile flakes to taste.  Pulse until the leaves are chopped but not pureed.

Add 1/3 C. extra virgin olive oil and pulse lightly until you get the texture you want.  Taste and season with more salt, pepper or red wine vinegar.

Drizzle some over the vegetables just before serving, and place the rest in a small bowl for extra helpings.