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Roasted Root Vegetables With Walnut Pesto Recipe
|Sliced carrots||1 Pound (3 Cups, 1 Inch Thick)|
|Sliced parsnip||1 Pound (3 Cups, 1 Inch Thick)|
|Cubed peeled turnip||3 Cup (48 tbs) (1 Inch)|
|Halved brussels sprouts||1 Pound (3 Cups)|
|Shallots||2 , peeled and quartered|
|Onion||1 Large, cut into 8 wedges|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Basil leaves||2 Cup (32 tbs)|
|Grated parmigiano reggiano||1 Ounce (1/2 Cup)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs), toasted|
|Extra virgin olive oil||4 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled|
Calories 171 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 2.8 mg
Sodium 289.3 mg12.1%
Total Carbohydrates 24 g8.1%
Dietary Fiber 7 g28.1%
Sugars 8.4 g
Protein 6 g11%
Vitamin A 164.7% Vitamin C 102.7%
Calcium 8.6% Iron 9.3%
*Based on a 2000 Calorie diet
Preheat oven to 4250.
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 1/4 teaspoon salt and 1/2 teaspoon black pepper; toss.
Bake at 4250 for 1 hour or until browned.
Transfer vegetable mixture to a large bowl.
To prepare pesto, combine basil and the remaining ingredients in a food processor; process until smooth, scraping sides.
Spoon pesto over vegetable mixture; toss well.