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 (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, 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 (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; PESTO:; 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; 1/2 teaspoon salt; 1 garlic clove, peeled

Roasted Root Vegetables With Walnut Pesto

Eats Now Editorial Team · 262 kcal · General

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

Serves 4 General

Roasted Root Vegetables With Walnut Pesto

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