Roasted Root Veg­eta­bles with Lemony Herb Pesto

Clean Eating - - RECIPES -

SERVES 6. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 1 HOUR, 10 MIN­UTES. 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.


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


1/2 cup roughly chopped fresh pars­ley ½ cup roughly chopped fresh basil 1/3 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 1/3 cup ex­tra-vir­gin olive oil

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.

PER SERV­ING (1/6 of recipe): Calo­ries: 339, To­tal Fat: 21 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 15 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 36 g, Fiber: 8 g, Sug­ars: 7 g, Protein: 5 g, Sodium: 605 mg, Choles­terol: 0 mg

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