Ingredients for Roasted Root Vegetables With Walnut Pesto
- 1 large carrot (about 1 cup chopped)
- 1 large parsnip (about 1 cup chopped)
- Turnips
- 1 cup Brussels sprouts (halved)
- Shallots
- Onion
- Cooking Spray
- 1/2 teaspoon salt + a pinch of salt
- Fresh Ground Black Pepper
- 2 cups packed fresh basil leaves
- Parmigiano Reggiano Cheese
- 1/2 cup walnuts
- Extra Virgin Olive Oil
- Water
- Fresh Lemon Juice
- Garlic Clove
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How to Make Roasted Root Vegetables With Walnut Pesto
- Preheat oven to 425°F (220°C).
- Peel and chop the root vegetables: 1 large carrot (about 1 cup chopped), 1 large parsnip (about 1 cup chopped), 1 medium sweet potato (about 1 cup cubed), 1 medium beet (about 1 cup cubed), 1 cup butternut squash (cubed), and 1 cup Brussels sprouts (halved).
- In a large bowl, toss the chopped vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
- Roast for 45-60 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
- While the vegetables are roasting, prepare the pesto. Combine 2 cups packed fresh basil leaves, 1/2 cup walnuts, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1/4 cup olive oil, and a pinch of salt in a food processor.
- Process until smooth, scraping down the sides as needed.
- Once the vegetables are roasted, transfer them to a large bowl.
- Add the walnut pesto to the roasted vegetables and toss gently to coat.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
4g
Carbs
6g
