Roasted Root Vegetables with Pesto

The sweet flavor of carrots and parsnips balance out the bite of Brussels sprouts and turnips. Hot and roasted and tossed with pesto – yum!Blog pestoveggies-1


  • 2 cups carrots (cut in 1″ slices)
  • 2 cups parsnips (cut in 1″ slices)
  • 2 cups turnip slices, 1″ cubes
  • 2 cups trimmed and halved Brussels sprouts
  • 1 shallot, peeled and quartered
  • 1 onion, cut in 8 wedges
  • 1 Tbsp olive oil
  • Salt/pepper to taste
  • Pesto


  1. Oven to 425*
  2. Toss vegetables with olive oil
  3. Sprinkle w/salt and pepper, toss
  4. Bake @ 425* for 1 hour or until browned
  5. Toss vegetables with basil

Super mom tip: Make pesto in a big batch and freeze in 1/3-1/2 cup portions. Pull out and defrost in the fridge or microwave a day in advance for this type of recipe.


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