Best 4 Root Vegetables Baked In Pesto Sauce Recipes

Feast your eyes on a culinary masterpiece that blends the earthy goodness of root vegetables with the vibrant flavors of pesto sauce. This tantalizing dish not only delights the palate but also nourishes the body with an array of essential vitamins, minerals, and antioxidants.

The medley of root vegetables, including carrots, parsnips, turnips, and sweet potatoes, provides a symphony of textures and flavors, ranging from sweet and earthy to slightly peppery and nutty. Bathed in a luscious homemade pesto sauce bursting with fresh basil, nutty pine nuts, aromatic garlic, and salty Parmesan cheese, these roasted roots are elevated to a gourmet status.

This versatile recipe caters to a variety of dietary preferences, offering both vegetarian and vegan options. For a classic indulgence, use traditional pesto prepared with Parmesan cheese. For a plant-based delight, simply swap the Parmesan for a vegan alternative, ensuring that the pesto remains dairy-free.

Whether you prefer a crispy exterior and tender interior or a softer, more caramelized texture, this recipe offers customizable cooking times to suit your desired doneness. For those who appreciate a hint of smokiness, roasting the vegetables over a charcoal grill adds an irresistible depth of flavor.

Accompany this delightful dish with a side of quinoa, brown rice, or your favorite roasted potatoes for a wholesome and satisfying meal. Or, for a lighter option, serve it atop a bed of mixed greens dressed with a tangy vinaigrette.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to leave you and your taste buds utterly captivated. Let's dive into the detailed recipe to uncover the secrets behind this exceptional dish.

Let's cook with our recipes!

ROASTED VEGETABLES WITH PESTO

Roasted Vegetables with Pesto image

Recipe for eggplant, mushrooms, tomatoes and other vegetables roasted with home made pesto.

Provided by formerchef

Categories Side Dish

Time 40m

Number Of Ingredients 9

Ingredients

1 each large eggplant (about 1 lb)
8 oz cherry tomatoes
8 oz button mushrooms
1 each red onion (about 8 oz before peeling)
1 each bell pepper (yellow, red or orange)
5 cloves garlic
3 tablespoons olive oil
3 tablespoons pesto or pistou
kosher salt and freshly ground black pepper

Steps:

Heat oven to 400 degrees.
Cut the stem end off the eggplant and then cut it in half lenghtwise. Cut each half into 4 or 5 strips and then into 2" sections. Place the eggplant in a large mixing bowl.
Cut the bell pepper into 2" pieces. Add to the bowl with the eggplant.
Peel the onion, cut it in half and then into 1/2" wedges. Add onion to the bowl.
Peel the garlic cloves and slice them in half if large. Add the garlic to the bowl.
Add the mushrooms whole to the bowl. If they are very large, cut them in half.
Toss all the vegetables in the bowl with the olive oil. Do not add the tomatoes or pesto.
Put the vegetables in a 9"x14" baking dish and put it in the oven for about 20 minutes.
After 20 minutes, add the tomatoes and the pesto to the pan and stir to combine. Cook for another 10-15 minutes until the tomatoes are soft and all the other vegetables are tender and browned.
Remove from the oven and season with salt and pepper.

Nutrition Facts : ServingSize 1 g

PESTO ROASTED VEGGIES

Pesto Roasted Veggies image

These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.

Provided by Kimber

Categories Side Dish

Number Of Ingredients 6

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices (1 med squash))
½ lb zucchini squash (cut into 1/4 in slices (1 med zucchini))
1/3 cup prepared pesto

Steps:

Chop vegetables and place in a large bowl and mix to combine.
Add pesto and stir until vegetables are evenly coated.
Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
Remove from oven and serve warm. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Absolutely Delicious Baked Root Vegetables image

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

Provided by NEWSAHMOM

Categories Side Dish Vegetables Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Mark Bittman And Sam Sifton

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

Tips:

Choose fresh, firm root vegetables for the best flavor and texture.
Peel and cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables in olive oil and salt before roasting to help them brown and caramelize.
Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for 20-30 minutes, or until they are tender and slightly browned.
While the vegetables are roasting, make the pesto sauce. You can use a food processor or blender to make the sauce, or you can chop the ingredients by hand.
Once the vegetables are roasted, toss them with the pesto sauce and serve immediately.

Conclusion:

Roasted root vegetables in pesto sauce are a delicious and easy side dish that can be served with grilled meats, fish, or poultry. The vegetables are tender and flavorful, and the pesto sauce adds a bright, herbaceous flavor. This dish is also a great way to get your daily dose of vegetables.