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Root Vegetables Baked in Pesto Sauce

SUBMITTED BY: ALLEYCAT26

"A great idea for a quick lunch or dinner. Rich in fiber."
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place vegetables in a 2 quart casserole dish.
  3. 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.
  4. Bake in preheated oven for 40 minutes, or until vegetables are tender.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2006 by Becs
We liked this recipe. I used prepared basil pesto instead of making my own so it was quick and you can easily adjust to taste. A little salt and pepper. Colourful side-dish.

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by RHEA1
Good needs more pesto I also added parsnips which added good flavor, a keeper recipe

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2006 by saning
Nice taste and verry tasty with Asparagus and Tomato Salad with Yogurt-Cheese Dressing. a nice veggie meal

2 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 304

  • Total Fat: 10.6g
  • Cholesterol: 0mg
  • Sodium: 52mg
  • Total Carbs: 50.4g
  •     Dietary Fiber: 9.3g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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