How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Vegetables With Walnut Pesto?

You need 19 ingredients. The key ingredients include: Vegetables, 3 cups sliced carrots (sliced 1-inch thick, about 1 pound), 3 cups sliced parsnips (sliced 1-inch thick, about 1 pound), 3 cups cubed peeled turnips, and more.

Is Roasted Root Vegetables With Walnut Pesto suitable as general?

Yes, Roasted Root Vegetables With Walnut Pesto falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Root Vegetables With Walnut Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Walnut Pesto Recipe

Name: Roasted Root Vegetables With Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetables; 3 cups sliced carrots (sliced 1-inch thick, about 1 pound); 3 cups sliced parsnips (sliced 1-inch thick, about 1 pound); 3 cups 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; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; Pesto; 2 cups basil leaves; 1/4 cup grated fresh parmigiano-reggiano cheese; 1/4 cup coarsely chopped walnuts, toasted; 4 teaspoons extra virgin olive oil; 2 tablespoons water; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1 garlic clove, peeled

Roasted Root Vegetables With Walnut Pesto

Eats Now Editorial Team · 269 kcal · General

Roasted Root Vegetables With Walnut Pesto – a delicious recipe with Vegetables, carrots, parsnips, Brussels, shallots, onion. Easy to follow and perfect for any occasion.

Serves 4 General

Roasted Root Vegetables With Walnut Pesto

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