Roasted Root Vegetables With Walnut Pesto

More from this source
Cooking Light

Comments

Add a comment

Ingredients

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

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 garlic clove, peeled

You might also like

Mustard Roasted New Potatoes
Joy The Baker
Sweet Corn And Roasted Red Pepper Potato Salad
The Year In Food
Crispy Lemony Chicken Roasted With Potatoes
The Family Dinner
Roasted Radishes
Spoon Fork Bacon
Roasted Baby Root Vegetables
Sunday Suppers
Roasted New Potatoes W/ Lemon & Thyme
Veggie Num Num
Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen
Butter Roasted Masala Potatoes
Indian Simmer
Crispy Sweet Potato Roast
smitten kitchen
Roasted Parmesan Parsnips
Sprouted Kitchen