Roasted Root Vegetables with Pesto Vinaigrette

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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

Ingredients

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.

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