Roasted Root Vegetables with Walnut Pesto
Elevate your vegetable side dish game with this vibrant recipe for Roasted Root Vegetables with Walnut Pesto. Featuring tender, caramelized carrots, parsnips, beets, and red onion, roasted to perfection, this dish is a celebration of earthy flavors and bold textures. The star of the show is a creamy walnut pesto, made with toasted walnuts, fresh basil, Parmesan, garlic, and a splash of lemon juice for a zesty finish. This easy-to-make recipe combines the rustic charm of seasonal root vegetables with the nutty richness of homemade pesto, creating a visually stunning and healthy dish that’s perfect for weeknight dinners or holiday gatherings. Ready in just an hour, this crowd-pleaser is a must-try for fans of wholesome, flavorful cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 3 medium Beets
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Walnuts
- 1 cup Fresh basil leaves
- 0.25 cup Grated Parmesan cheese
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 0.25 cup Extra virgin olive oil
Instructions
Preheat the oven to 425°F (220°C).
Peel the carrots, parsnips, and beets. Cut them into even-sized pieces, about 1-inch wedges or chunks. Peel and slice the red onion into thick wedges.
Place the prepared vegetables on a large baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat evenly.
Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 35-40 minutes, flipping them halfway through, until they are tender and golden brown around the edges.
While the vegetables roast, prepare the walnut pesto. Start by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes until they are fragrant, stirring frequently to avoid burning. Let cool.
In a food processor, combine the cooled walnuts, fresh basil leaves, grated Parmesan cheese, garlic clove, lemon juice, and a pinch of salt. Pulse until the mixture is coarse and crumbly.
With the food processor running, slowly drizzle in 1/4 cup of extra virgin olive oil and blend until the pesto is smooth and creamy. Taste and adjust seasoning if needed.
Once the vegetables are roasted, transfer them to a large serving platter or bowl. Drizzle the walnut pesto over the warm vegetables and gently toss to combine.
Serve immediately, garnished with extra basil leaves or a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 53.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
