Roasted root vegetables with rocket pesto

Recipe from: 3/28/2001 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 6
    parsnips
  • 6
    medium beetroot
  • 4
    onions
  • 30
    ml
    olive oil
  • salt
  • freshly ground black pepper
  • PESTO
  • 85
    g
    rocket
  • 25
    g
    coriander
  • 25
    g
    pine nuts
  • 60
    ml
    olive oil
  • 1
    clove garlic
  • 5
    ml
    balsamic vinegar
  • salt
  • freshly ground black pepper
 

Method

 
Preheat oven to 180 ºC. Place unpeeled vegetables in a single layer in a roasting pan, drizzle with olive oil and season. Roast for 50-60 minutes, stirring halfway through cooking time. PESTO Blend all ingredients in a food processor to form a paste. Serve with the roasted vegetables. Serves 4.
 

Read more on: roast
 

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