Description
Warm your winter nights with this vibrant dish of Winter Pesto Roasted Root Veggies. With a medley of tender, roasted root vegetables drizzled in aromatic pesto, each bite is a burst of flavor that transports you to an Italian bistro. Perfect for holiday feasts or cozy weeknight dinners, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups parsnips, chopped
- 2 cups beets, chopped
- 2 cups Yukon gold potatoes, chopped
- 1 cup pesto sauce (store-bought or homemade)
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and chop all root vegetables into even-sized pieces.
- In a large bowl, toss the chopped veggies with olive oil, salt, and pepper until well coated.
- Add pesto sauce and gently toss until all veggies are well covered.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 30-35 minutes or until caramelized and fork-tender, stirring halfway through for even cooking.
- Let cool slightly before serving warm as a side dish or main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg