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Parve
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
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.
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
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
1 tablespoon zaatar
2 teaspoons Haddar Dijon Mustard
1 tablespoon Haddar Kosher Salt
pepper
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.
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