Bright basil pesto cheers up the mixture of sweet and bitter root vegetables in this colorful side dish. You can make the pesto up to one day in advance, but let it come to room temperature before you toss it with the roasted veggies.
Ingredients: For the vegetables 3 cups (1-inch-thick) slices carrots (about 1 pound) 3 cups (1-inch-thick) slices parsnips (about 1 pound) 3 cups (1-inch) cubed peeled turnips 3 cups trimmed halved Brussels sprouts (about 1 pound) 2 shallots, peeled and quartered 1 large onion, cut into 8 wedges Cooking spray ½ teaspoon salt ¼ teaspoon freshly ground black pepper
For the pesto 2 cups basil leaves ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano ¼ cup coarsely chopped walnuts, toasted 4 teaspoons extra virgin olive oil 2 tablespoons water 1 tablespoon fresh lemon juice ½ teaspoon salt 1 garlic clove, peeled
PREPARATION: 1. Preheat oven to 350°.
For vegetables 2. Place all vegetables in a single layer on a jellyroll pan coated with cooking spray. 3. Lightly coat vegetables mixture with cooking spray, then sprinkle evenly with salt and black pepper. Toss well. 4. Bake for 30 minutes – 1 hour or until browned. Transfer vegetable mixture to a large bowl.
Note: Watch carefully and don’t allow vegetables to burn. For pesto 1. Combine all ingredients in a food processor and process until smooth. Scrape sides to incorporate all ingredients.
To serve: Spoon pesto onto roasted vegetables and toss to coat evenly. Serve warm. Also delicious served cold.