Root Vegetables
Let these roots get you out of your rut. Root vegetables are healthy, affordable, and often overlooked. Root vegetables are a staple of Fall and Winter seasonal menus, and this dish will become a staple on your table (I serve it all Summer). The trio of sweet potatoes, carrots, and parsnips bring flavor and color while basil pesto and roasted almonds round out the dish. This has quickly become one of my favorite things to eat.
Parsnips
If you’ve never had one, it is time to change that. I had overlooked these carrot cousins for way too long, mostly because I didn’t know how to eat them. They’re shaped like carrots, but their color is creamy and their flavor is both sweeter and spicier. Parsnips also have some nutty and earthy tones, and can be cooked like carrots. When buying parsnips, gravitate to the smaller ones because they have better flavor.
Pesto
I’m prepared for prejudiced pushback on premade pesto, but put you predispositions on pause. There are some amazing pesto recipes and variations out there, but don’t feel bad using something from a jar or premade case at your grocer… I know I don’t. Using prepared foods can save a lot of time and money. But, If you’re dead set on making your own pesto and want to shave some dollars off the final cost, try substituting cashews for pine nuts.
What to eat Roasted Root Vegetables with:
I have been serving this side at dinner parties plated with lemon chicken and spinach artichoke lasagna (recipes are coming!). Basil and lemon are a fantastic flavor combination. During grill season (all year), I love to pair these roasted roots with chicken marinated in Lemon Garlicious from Salamida’s. If you’re in the northeast, this marinade from the greater Binghamton, NY area is probably on your grocery store shelves.
Roasted Root Vegetables with Pesto and almonds
Ingredients
- 4 Carrots
- 2 Parsnips
- 1 Large Sweet Potato
- 3 Tbsp Almond Slivers (as garnish)
- 3 Tbsp Balsamic Vinegar
- 3 Tbsp Olive Oil
- 1 Jar Basil Pesto
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat oven to 425 degrees f and line a baking sheet with aluminum foil
- Peel carrots, parsnips, and sweet potato. Slice the vegetables lengthwise in halves and then quarters, until they are a uniform thickness. (larger sweet potatoes may need to be cut into eighths)
- In a large mixing bowl, combine vegetables with olive oil, balsamic vinegar, salt, and pepper. Mix until vegetables are well coated.
- Arrange vegetables in a single layer on a lined baking sheet and cover with aluminum foil. Bake covered for 20 min. Remove foil, flip vegetables, and bake 20 more minuets uncovered.
- Remove vegetables from oven and apply pesto by either drizzling or tossing to coat. Bake the almonds slivers in an oven safe dish for 2-3 minutes, or until they are slightly browned.
- Plate the vegetables on a serving dish and garnish with roasted almonds. Serve immediately.
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