Roasted Root Vegetables With Walnut Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
From Cooking Light 11/07 - perfect for the colder nights Ingredients:
vegetables |
3 cups sliced carrots |
3 cups sliced parsnips |
3 cups cubed, peeled turnip |
3 cups trimmed, halved brussels sprouts |
2 shallots, peeled, quartered |
1 lg. onion, cut into 8 wedges |
pesto (if making ahead, let stand for bout 15 minutes at room temperature before tossing with vegetables) |
2 cups basil leaves |
1/4 cup grated parmigiano-reggiano |
1/4 cup coarsely chopped walnuts, toasted |
4 t evoo |
2 t water |
1 t fresh lemon juice |
1/2 t salt |
1 garlic clove, peeled |
Directions:
1. Preheat oven to 425
2. To prepare vegetables, place first 6 ingredients in single layer on jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray.
3. Sprinkle evenly with 1/2 t salt and 1/4 t pepper; toss.
4. Bake at 425 for 1 hour or until browned.
5. Transfer to large bowl.
6. To prepare pesto, combine basil leaves & remaining ingredients in a food processor; process until smooth, scraping sides.
7. Spoon basil mixture over vegetables (after baked), toss to coat.
|
|