6 Servings
1 Hour, 20 Minutes
Allergens
Who isn’t looking for a new way to roast vegetables? This recipe features sweet potato, rainbow carrots, beets, and kohlrabi slathered in a bright lemony pesto sauce.
Blend all pesto ingredients.
Coat vegetables well with pesto, reserving some pesto for garnish.
Spread on two baking sheets, making sure that everything is in one layer.
Bake at 350 degrees Fahrenheit for an hour. Reduce temperature to 300 for another hour. You can even just turn off oven and leave them in for another hour.
Garnish with pine nuts, pesto mixture, basil and or parsley. Enjoy!
Follow Erin at @erin.eats.mtl.
