Roasted Root Vegetables with Pesto and almonds
Easy and impressive side with carrots, sweet potatoes, and parsnips
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.