Roasted Root Vegetables with Lemony Herb Pesto
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