Roasted Root Vegetables with Walnut Pesto

Name: Roasted Root Vegetables with Walnut Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters basil leaves; 0 teaspoons freshly ground black pepper; 454 grams cups trimmed halved Brussels sprouts (about; 454 grams cups (1-inch-thick) slices carrot (about; 4 teaspoons extravirgin olive oil; 1 garlic clove, peeled; 1 Tbsp fresh lemon juice; 1 large onion, cut into 8 wedges; 28 grams 1/4 cup grated fresh Parmigiano-Reggiano; 454 grams cups (1-inch-thick) slices parsnip (about; 1 teaspoons salt; 2 shallots, peeled and quartered; 710 milliliters (1-inch) cubed peeled turnip; 59 milliliters coarsely chopped walnuts, toasted; 2 Tbsps water

Roasted Root Vegetables with Walnut Pesto might be just the side dish you are searching for. Watching your figure? This gluten free and primal recipe has 137 calories, 5g of protein, and 5g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up parsnip, extravirgin olive oil, brussels sprouts, and a few other things to make it today.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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.

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Cooking Spray

Vegetable

Jelly

Roll

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Frying Pan

Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss.

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Black Pepper

Salt

Bake at 425 for 1 hour or until browned.

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Oven

Transfer vegetable mixture to a large bowl.

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Vegetable

Equipment you will use

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.

Ingredients you will need

Fresh Basil