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

Ingredients

• 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

Directions

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.