Sunday, November 16, 2008

Roasted Root Vegetables with Walnut Pesto

I followed this recipe pretty well, except I substituted regular parmesan with vegan parm. This was the first time I've ever cooked parsnips and turnips, and it turned out really well. The pesto was delicious! I'd definitely make the pesto again since it's so easy, and I'd like to try it out on other vegetables (maybe ones I like better than parsnips & turnips).

Roasted Root Vegetables with Walnut Pesto
Yield: 10 servings (serving size: 1 cup)

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

2 cups basil leaves
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano [Vegan Parmesan]
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

Preheat oven to 425°.

To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.

To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.

Calories: 128 (30% from fat)
Fat: 4.6g (sat 0.5g,mono 0.3g,poly 1.6g)
Protein: 4.4g
Carbohydrate: 19.9g
Fiber: 5.2g
Cholesterol: 0mg

Roasted Root Vegetables with Walnut Pesto (Cooking Light, November 2007)

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