Roasted Balsamic Root Vegetables with Basil Almond Pesto
Simple, colourful, and delicious! This roasted root vegetables side dish features carrots, parsnips, and sweet potatoes and topped with a fresh basil pesto!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yayforfood.com.
Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Aluminum foil
- Food processor
- Blender
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 4 carrots (12 oz), cut into even sticks *(see first note)
- 2 parsnips (10 oz), cut into even sticks
- 1 large sweet potato (12 oz), cut into even sticks **(see second note)
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt
- pepper
- 1 cup fresh basil
- 3-4 tbsp extra virgin olive oil
- 3 tbsp (heaping) roasted almonds (I used 20 almonds)
- 1-2 garlic cloves (two for extra garlic flavour)
- 2 tsp lemon juice
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