Roasted Root Vegetables with Lemony Herb Pesto

Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.
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Roasted Root Vegetables with Lemony Herb Pesto recipe

Roasted Root Vegetables with Lemony Herb Pesto

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

VEGETABLES

  • 1 lb parsnips, cut into ½-inch pieces

    12 oz baby purple potatoes, cut into ½-inch pieces

    1 celery root, peeled, cut into ½-inch pieces

    1 turnip, peeled, cut into ½-inch pieces

    2 tbsp olive oil

    1 tsp sea salt

    ¼ tsp ground black pepper

PESTO

  • ½ cup roughly chopped fresh parsley

    ½ cup roughly chopped fresh basil

    ⅓ cup chopped raw unsalted almonds

    2 lemons (NOTE: Peel both lemons with a vegetable peeler then roughly chop the zest. Juice 1 lemon to yield 2 tbsp.)

    1 clove garlic, chopped

    ½ tsp sea salt

    ¼ tsp red pepper flakes

    ⅓ cup extra-virgin olive oil

Preparation

1. Preheat oven to 400ºF. Prepare vegetables: On a large, rimmed parchment-lined baking sheet, toss parsnips, potatoes, celery root and turnip with oil, salt and pepper and spread in a single layer. Roast vegetables until tender and caramelized, 45 to 50 minutes, stirring once or twice.

2. Meanwhile, place all pesto ingredients in a food processor except oil. Pulse until blended but still slightly chunky, 8 to 10 pulses. With motor running, stream in oil and 3 tbsp water until just combined.

3. Transfer roasted vegetables to a serving bowl; toss with pesto.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 339
  • Carbohydrate Content: 36 g
  • Fat Content: 21 g
  • Fiber Content: 8 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 605 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 15 g
  • Polyunsaturated Fat Content: 3 g