Roasted root vegetables with rocket pesto

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

6.00 parsnips
6.00 beetroots — medium
4.00 onion
30.00 ml fresh chillies — 573
salt
black pepper — freshly ground
pesto
85.00 g rocket
25.00 g coriander
25.00 g pine nuts
60.00 ml fresh chillies — 573
1.00 garlic — cloves
5.00 ml vinegar — balsamic
salt
black pepper — freshly ground
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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.



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