Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”
Recipe information
Total Time
35 minutes
Yield
4 Servings
Ingredients
4
2
½
½
¼
1
2
2
2
Need to make a substitution?
Preparation
Step 1
Heat oven to 425°. Toss sweet potatoes and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25–30 minutes.
Step 2
Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining ¼ cup oil and process until combined; season with salt and pepper.
Step 3
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.