Roasted Root Vegetables With Walnut Pesto Recipe
Ingredients
| Carrot | 3 Cup (16 tbs) (VEGETABLES:) | |
| Parsnip | 3 Cup (16 tbs) (VEGETABLES:) | |
| Turnip | 3 Cup (16 tbs), peeled (VEGETABLES:) | |
| Brussels sprouts | 3 Cup (16 tbs), halved (VEGETABLES:) | |
| 2 shallots, peeled and quartered | ||
| 1 large onion, cut into 8 wedges | ||
| Cooking spray | ||
| Salt | 1/2 Teaspoon (VEGETABLES:) | |
| Ground black pepper | 1/2 Teaspoon (VEGETABLES:) | |
| Basil leaves | 2 Cup (16 tbs) (PESTO:) | |
| Parmigiano-Reggiano | 1/2 Cup (16 tbs), grated (PESTO:) | |
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped (PESTO:) | |
| Extra virgin olive oil | 4 Teaspoon (PESTO:) | |
| Water | 2 Tablespoon (PESTO:) | |
| Lemon juice | 1 Tablespoon (PESTO:) | |
| Salt | 1/2 Teaspoon (PESTO:) | |
| Garlic | 1 Clove (5gm), peeled (PESTO:) | |
Directions
1.
Preheat oven to 4250.
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 1/4 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.
3.
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.
Preheat oven to 4250.
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 1/4 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.
3.
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.
Chef
