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Roasted Root Vegetables With Walnut Pesto

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Ingredients
For vegetables:
  Sliced carrots 1 Pound (3 Cups, 1 Inch Thick)
  Sliced parsnip 1 Pound (3 Cups, 1 Inch Thick)
  Cubed peeled turnip 3 Cup (48 tbs) (1 Inch)
  Halved brussels sprouts 1 Pound (3 Cups)
  Shallots 2 , peeled and quartered
  Onion 1 Large, cut into 8 wedges
  Cooking spray 1
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
For pesto:
  Basil leaves 2 Cup (32 tbs)
  Grated parmigiano reggiano 1 Ounce (1/2 Cup)
  Coarsely chopped walnuts 1⁄2 Cup (8 tbs), toasted
  Extra virgin olive oil 4 Teaspoon
  Water 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled
Directions

1.
Preheat oven to 4250.
2.
To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray.
Lightly coat vegetable mixture with cooking spray.
Sprinkle evenly with 1/4 teaspoon salt and 1/2 teaspoon black pepper; toss.
Bake at 4250 for 1 hour or until browned.
Transfer vegetable mixture to a large bowl.
3.
To prepare pesto, combine basil and the remaining ingredients in a food processor; process until smooth, scraping sides.
Spoon pesto over vegetable mixture; toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Cook Time: 
60 Minutes
Servings: 
10

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