Roasted Vegetables With Pesto Recipes

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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

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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