Gluten-Free

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.

Servings
6
Prep Time
25 min
Cook Time
45 min
Duration
70 min

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
  • Cholesterol Content 0 mg
  • 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