Roasted Root Vegetables with Walnut Pesto

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

4 Ratings
4 Reviews

Carrots and parsnips have a slight sweetness that balances the bite of the Brussels sprouts and turnips. Toss the vegetables with fresh-tasting pesto after they roast to brighten both the flavor and color. You can prepare the pesto up to one day ahead and refrigerate it in an airtight container. If making it ahead, let the pesto stand, covered, at room temperature for about 15 minutes before tossing with the vegetable mixture.

By Melissa Williams

Recipe by Cooking Light November 2007

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Yield:

10 servings (serving size: 1 cup)

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 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 1/2 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.
Step 3
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

Per Serving:

128 calories; calories from fat 30%; fat 4.3g; saturated fat 0.8g; mono fat 1.7g; poly fat 1.5g; protein 4.3g; carbohydrates 20.5g; fiber 5.1g; cholesterol 2mg; iron 1.5mg; sodium 277mg; calcium 101mg.

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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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Ingredients

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Nutrition Facts

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All Reviews for Roasted Root Vegetables with Walnut Pesto

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Roasted Root Vegetables with Walnut Pesto

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Roasted Root Vegetables with Walnut Pesto