Roasted Root Vegetables with Pesto Vinaigrette
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.)
Method
PREHEAT oven to 400° F.
PEEL vegetables and cut into 3/4” chunks. Toss with olive oil, salt and pepper, and place on cookie sheet.
ROAST in oven for approximately 15-20 minutes, until vegetables are soft, tossing occasionally to ensure browning. Transfer to a mixing bowl.
MAKE the vinaigrette. Whisk pesto, red wine vinegar, shallot, and 1 tablespoon olive oil together; combine with roasted vegetables.
SEASON with salt and pepper to taste, and top with parmesan.
