Hot, hearty roasted veggies are a flavorful treat in and of themselves. But if you use veggies as a vessel for dressing, we understand where you’re coming from. That’s why we devised this roasted root veg medley as a base for a herby, zesty pesto that comes together in a pinch.
Ingredients
Vegetables
- 1 lb parsnips, cut into ½-inch pieces
- 12 oz baby purple potatoes, cut into ½-inch pieces
- 1 celery root, peeled, cut into ½-inch pieces
- 1 turnip, peeled, cut into ½-inch pieces
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp ground black pepper
- Pesto
- ½ cup roughly chopped fresh parsley
- ½ cup roughly chopped fresh basil
- ⅓ cup chopped raw unsalted almonds
- 2 lemons (NOTE: Peel both lemons with a vegetable peeler then roughly chop the zest. Juice 1 lemon to yield 2 tbsp.)
- 1 clove garlic, chopped
- ½ tsp sea salt
- ¼ tsp red pepper flakes
- ⅓ cup extra-virgin olive oil
Preparation
1. Preheat oven to 400ºF. Prepare vegetables: On a large, rimmed parchment-lined baking sheet, toss parsnips, potatoes, celery root and turnip with oil, salt and pepper and spread in a single layer. Roast vegetables until tender and caramelized, 45 to 50 minutes, stirring once or twice.
2. Meanwhile, place all pesto ingredients in a food processor except oil. Pulse until blended but still slightly chunky, 8 to 10 pulses. With motor running, stream in oil and 3 tbsp water until just combined.
3. Transfer roasted vegetables to a serving bowl; toss with pesto.
Nutrition Information
- Serving Size1/6 of recipe
- Calories339
- Carbohydrate Content36 g
- Cholesterol Content0 mg
- Fat Content21 g
- Fiber Content8 g
- Protein Content5 g
- Saturated Fat Content3 g
- Sodium Content605 mg
- Sugar Content7 g
- Monounsaturated Fat Content15 g
- Polyunsaturated Fat Content3 g