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Recipe by Erin Grunstein

Pesto Rainbow Roasted Root Vegetables

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Parve Parve
Easy Easy
6 Servings
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.

Ingredients

Root Vegetables

  • 1 large sweet potato, cut into wedges

  • 1 package rainbow carrots, peeled

  • 2 kohlrabi, peeled and cut into wedges

  • 6 red beets, peeled and cut into wedges

  • 6 yellow beets, peeled and cut into wedges

Lemony Pesto (approximate measurements)

  • 1 cup packed basil (you can add parsley as well)

  • 4 cloves garlic

  • 1/3 cup Gefen Olive Oil

  • 2 tablespoons pine nuts

  • zest of 1/2 lemon

Directions

Prepare the Roasted Root Vegetables

1.

Blend all pesto ingredients.

2.

Coat vegetables well with pesto, reserving some pesto for garnish.

3.

Spread on two baking sheets, making sure that everything is in one layer.

4.

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.

5.

Garnish with pine nuts, pesto mixture, basil and or parsley. Enjoy!

About

Follow Erin at @erin.eats.mtl.  

Pesto Rainbow Roasted Root Vegetables

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