Root Vegetables Baked in Pesto Sauce

5
ALLEYCAT26 0

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

50 m servings 304 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

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.

Nice taste and verry tasty with Asparagus and Tomato Salad with Yogurt-Cheese Dressing. a nice veggie meal

Good needs more pesto I also added parsnips which added good flavor, a keeper recipe

It was good, but not something we'd repeat often. A lot of effort and not enough bang for the palate buck.

Good will make again