Roasted Root Vegetables with Pesto Vinaigrette Recipe - Buitoni
Dress up your veggies with pesto in this delicious side that’s fast, easy and healthy.
Ingredients
- 1 1/2 pounds mixed root vegetables (carrot - parsnip - yellow beets - sweet potato - turnip)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 container BUITONI Refrigerated Pesto with Basil (7 oz.)
- 3 tablespoons red wine vinegar
- 1 tablespoon shallot
- minced
- 1/3 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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