Best 3 Root Vegetables Baked In Pesto Sauce Recipes

Root vegetables, known for their earthy flavor and nutritional value, can be transformed into a delightful dish when baked in a luscious pesto sauce. This culinary creation combines the natural sweetness of root vegetables like carrots, parsnips, and turnips, with the aromatic and flavorful blend of pesto, a classic Italian sauce made from basil, pine nuts, garlic, Parmesan cheese, and olive oil. Whether you're looking for a hearty side dish or a delectable vegetarian main course, this recipe offers a symphony of flavors and textures that will tantalize your taste buds.

Let's cook with our recipes!

PESTO VEGETABLES

Pesto Vegetables image

The flavors of summer can be yours year-round with this flavor-packed side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 5

Number Of Ingredients 3

Ingredients

1 bag (1 pound) frozen broccoli, carrots and cauliflower
1/3 cup basil pesto
2 tablespoons grated Parmesan cheese

Steps:

Cook and drain vegetables as directed on package.
Toss vegetables and pesto. Sprinkle with cheese.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

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

ROOT VEGETABLES BAKED IN PESTO SAUCE

Root Vegetables Baked in Pesto Sauce image

A great idea for a quick lunch or dinner. Rich in fiber.

Provided by ALLEYCAT26

Categories Vegetable Side Dishes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 large potatoes, peeled and sliced
1 large yam
4 carrots, peeled and sliced
2 large onion, sliced
5 sprigs fresh dill weed
1 bunch fresh parsley
7 cloves garlic, peeled
6 leaves fresh basil
3 tablespoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place vegetables in a 2 quart casserole dish.
In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
Bake in preheated oven for 40 minutes, or until vegetables are tender.

Nutrition Facts : Calories 304 calories, Carbohydrate 50.4 g, Fat 10.6 g, Fiber 9.3 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 52.1 mg, Sugar 9 g

Tips:

Choose the freshest root vegetables you can find, as this will result in the best flavor and texture.
If you don't have a food processor, you can chop the vegetables by hand. Just be sure to cut them into evenly sized pieces so that they cook evenly.
Be careful not to overcook the vegetables, as this will make them mushy. They should be tender but still have a slight bite to them.
If you don't have pesto sauce on hand, you can make your own or use a store-bought variety.
Garnish the finished dish with fresh herbs, such as basil, parsley, or thyme, for extra flavor and color.

Conclusion:

Roasted root vegetables in pesto sauce is a simple but flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your vegetables tender or slightly crispy, this dish is sure to please. So next time you are looking for a healthy and delicious side dish, give roasted root vegetables in pesto sauce a try.