Root Vegetables Baked in Pesto Sauce

5
ALLEYCAT26 0

"A great idea for a quick lunch or dinner. Rich in fiber."

Ingredients 50 m {{adjustedServings}} servings 304 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place vegetables in a 2 quart casserole dish.
  3. In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
  4. Bake in preheated oven for 40 minutes, or until vegetables are tender.
Tips & Tricks
Celery Root and Potato Puree

See what earthy celery root does for basic mashed potatoes.

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What's cooking in Long Beach? The perfect potato gnocchi.

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Reviews 5

  1. 7 Ratings

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Becs
2/6/2006

We liked this recipe. I used prepared basil pesto instead of making my own so it was quick and you can easily adjust to taste. A little salt and pepper. Colourful side-dish.

saning
7/29/2006

Nice taste and verry tasty with Asparagus and Tomato Salad with Yogurt-Cheese Dressing. a nice veggie meal

RHEA1
12/12/2006

Good needs more pesto I also added parsnips which added good flavor, a keeper recipe