Roasted Root Vegetables with Pesto Vinaigrette


Dress up your veggies with pesto in this delicious side that’s fast, easy and healthy.

Roasted Root Vegetables with Pesto Vinaigrette

Minutes to Prep 15

Total Minutes 30

Serves 6

Difficulty 2



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.