Roasted Root Vegetables With Walnut Pesto Recipes

ROASTED ROOT VEGETABLES WITH WALNUTS

Roasted Root Vegetables with Walnuts image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 medium carrots (about 1/2 pound)
2 medium turnips (about 1/2 pound) or 1/2 a medium head of root celery (about 1/2 pound)
1/2 pound baby beets
3 medium potatoes (about 1 pound)
8 shallots
8 garlic cloves
1/2 cup walnut oil or vegetable oil
2 teaspoons sugar
1 teaspoon grated nutmeg
1/2 teaspoon allspice
1/2 cup walnut pieces
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat the oven to 400 degrees. Allow 5 to10 minutes for this before you begin the recipe. Trim all the vegetables except the shallots and garlic, leaving a little of any green tops. Scrub them clean with a pot scrubber in cold water, then dry them on a dish towel. In a 9 by 13-inch roasting pan heat the oil over medium heat, add the vegetables as you cut them. Quarter the carrots and the turnips; if using, cut the celery in 4 wedges, halving each wedge. Halve the beets and cut the potatoes in 2 to 3 pieces. Add the shallots and garlic in their skins. Mix sugar, nutmeg, allspice, walnuts, salt and pepper in a small bowl, sprinkle them over the vegetables and mix well. Cover with foil and roast the vegetables in the heated oven until they are tender and browned, 45 to 55 minutes. If you have time, stir them occasionally so they brown evenly. Alternatively, if using the microwave, transfer the vegetables and flavorings to a microwave dish and cover with wrap. Cook 8 minutes at high, stir and cook another 8 minutes. Stir again and cook uncovered 4 to 6 minutes until tender.

ROASTED ROOT VEGETABLES WITH WALNUT PESTO

Roasted Root Vegetables With Walnut Pesto image

Make and share this Roasted Root Vegetables With Walnut Pesto recipe from Food.com.

Provided by CaliforniaJan

Categories Onions

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

3 cups sliced carrots (sliced 1-inch thick, about 1 pound)
3 cups sliced parsnips (sliced 1-inch thick, about 1 pound)
3 cups cubed peeled turnips
3 cups trimmed halved Brussels sprouts (about 1 pound)
2 shallots, peeled and quartered
1 large onion, cut into 8 wedges
cooking spray
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups basil leaves
1/4 cup grated fresh parmigiano-reggiano cheese
1/4 cup coarsely chopped walnuts, toasted
4 teaspoons extra virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 garlic clove, peeled

Steps:

Preheat oven to 425°.
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 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.
To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.

Nutrition Facts : Calories 122.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.4, Sodium 330, Carbohydrate 18.3, Fiber 5.1, Sugar 6.5, Protein 3.8

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