Roasted Root Vegetables with Walnut Pesto

By dashy_65

Ingredients

• Vegetables:
• 3 cups (1-inch-thick) slices carrot (about 1 pound)
• 3 cups (1-inch-thick) slices parsnip (about 1 pound)
• 3 cups (1-inch) cubed peeled turnip
• 3 cups trimmed halved Brussels sprouts (about 1 pound)
• 2 shallots, peeled and quartered
• 1 large onion, cut into 8 wedges
• Cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pesto:
• 2 cups basil leaves
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano
• 1/4 cup coarsely chopped walnuts, toasted
• 4 teaspoons extravirgin olive oil
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1 garlic clove, peeled

Details

Servings 10
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 425°.

To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.

To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.

Can use bought pesto
1 cup 128 cal,4.3g fat,20.5g carb,5.1g fiber,277mg sod