Recipe

Roasted Root Vegetables With Walnut Pesto Recipe

	Eclaires / All my dishes 1 year ago From Cooking Light 11/07 - perfect for the colder nights Prep:30m Cook:60m Servings:10	Eclaires
	vegetables root pesto winter warm comfort

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Fans

waterlily

lasaf

Ingredients

Vegetables:

3 cups sliced carrots

3 cups sliced parsnips

3 cups cubed, peeled turnip

3 cups trimmed, halved Brussels sprouts

2 shallots, peeled, quartered

1 lg. onion, cut into 8 wedges

Pesto (if making ahead, let stand for bout 15 minutes at room temperature before tossing with vegetables):

2 cups basil leaves

1/4 cup grated Parmigiano-Reggiano

1/4 cup coarsely chopped walnuts, toasted

4 t EVOO

2 T water

1 T fresh lemon juice

1/2 t salt

1 garlic clove, peeled

Directions

Preheat oven to 425

To prepare vegetables, place first 6 ingredients in single layer on jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray.

Sprinkle evenly with 1/2 t salt and 1/4 t pepper; toss.

Bake at 425 for 1 hour or until browned.

Transfer to large bowl.

To prepare pesto, combine basil leaves & remaining ingredients in a food processor; process until smooth, scraping sides.

Spoon basil mixture over vegetables (after baked), toss to coat.

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