Name: Roasted Root Vegetables with Walnut Pesto
Yield: 10 servings (serving size: 1 cup)
Ingredients: Vegetables:; 3 cups (1-inch-thick) slices carrot (about 1 pound); 3 cups (1-inch-thick) slices parsnip (about 1 pound); 3 cups (1-inch) cubed peeled turnip; 3 cups trimmed halved Brussels sprouts (about 1 pound); 2 shallots, peeled and quartered; 1 large onion, cut into 8 wedges; Cooking spray; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; Pesto:; 2 cups basil leaves; ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano; ¼ cup coarsely chopped walnuts, toasted; 4 teaspoons extravirgin olive oil; 2 tablespoons water; 1 tablespoon fresh lemon juice; ½ teaspoon salt; 1 garlic clove, peeled

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sonora

12/06/2010

A moderate hit at Thanksgiving. Found that the sprouts, shallots & onion cooked faster than the roots-next time add them in later. Cooked way down in volume, not enough to serve 10. Made the pesto a day ahead-despite best efforts at airtight storage the top browned-just mixed it in.

VeggGi

11/19/2009

LOVED the recipe...but you guys list the wrong temp and time. I just followed it to a T and took out burned veggies. My husband, a cook, looked at the recipe and said the recommended temp and time were way off. He suggested 350 for 25 minutes. We are salvaging some of the veggies and starting over.

Kate09

01/08/2009

This is decent. Definitely not company worthy. 1 hour would be way to long to cook the vegetables, be sure to check them.

greenducks

11/28/2008

A big hit this Thxgiving. Two guests claimed to despise brussel sprouts, but couldn't get enough of these veggies. Used store-bought pesto for simplicity. Delicious!

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Roasted Root Vegetables with Walnut Pesto

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