1. Preheat oven to 400°F. Place carrots on a large baking sheet. Sprinkle with salt, pepper and olive oil. Toss well to fully coat carrots. Place the baking sheet in the oven and let carrots roast for 30-40 minutes or until tender on the inside.
2. Meanwhile, add the chopped parsley, cilantro, shallot, garlic, red chili flakes, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced. Transfer the mixture to a bowl and pour the olive oil over the mixture. Gently mix to combine.
3. Drizzle the chimichurri over the roasted carrots.
