Oven-roasted root vegetables with chimichurri

6 servings

• 300 g carrots
• 200 g parsnips
• 1 kg potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1 tbsp syrup

Chimichurri:

• 0.25 dl apple cider vinegar
• 1 dl olive oil
• 1 tsp salt
• 0.5 tsp sugar
• 3 garlic cloves, crushed
• 1 small onion, chopped
• 1 chili (green/yellow), chopped
• 1 bunch fresh coriander, chopped
• 1 bunch fresh parsley, chopped
• 1 bunch fresh mint, chopped