Roasted Root Vegetables with Walnut Pesto

Roasted Root Vegetables with Walnut Pesto
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon salt
  • 1 garlic clove, peeled
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • ¼ cup coarsely chopped walnuts, toasted
  • 3 cups (1-inch-thick) slices carrot (about 1 pound)
  • ¼ teaspoon freshly ground black pepper
  • + 31 more ingredients
    • 3 cups (1-inch) cubed peeled turnip
    • 4 teaspoons extravirgin olive oil
    • 2 tablespoons water
    • 1 large onion, cut into 8 wedges
    • 1 tablespoon fresh lemon juice
    • Vegetables:
    • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano
    • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 3 cups (1-inch) cubed peeled turnip
    • Cooking spray
    • Pesto:
    • 1 large onion, cut into 8 wedges
    • 2 cups basil leaves
    • 2 tablespoons water
    • 3 cups trimmed halved Brussels sprouts (about 1 pound)
    • 2 cups basil leaves
    • ½ teaspoon salt
    • Pesto:
    • 4 teaspoons extravirgin olive oil
    • 3 cups trimmed halved Brussels sprouts (about 1 pound)
    • 2 shallots, peeled and quartered
    • 2 shallots, peeled and quartered
    • 1 garlic clove, peeled
    • Vegetables:
    • 3 cups (1-inch-thick) slices parsnip (about 1 pound)
    • 3 cups (1-inch-thick) slices parsnip (about 1 pound)
    • 3 cups (1-inch-thick) slices carrot (about 1 pound)
    • ¼ cup coarsely chopped walnuts, toasted

Preheat oven to 425°. 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 b...

View full recipe at My Recipes

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