Root vegetables make me really happy. Pesto makes me really happy. That I never considered combining the two of them kind of blows my mind!
Looking for some delicious and healthy recipes to transition from Winter to Spring? Come on over here and try the oh-so-addictive Roasted Carrots and Parsnips with Kale Walnut Pesto. After the first few bites, I forgot about the fork and I was just using my fingers.
Rainbow carrots make it super colorful and fun for your seasonal gatherings! The slightly peppery pesto offsets the sweet roasted carrots and parsnips to perfection. Mix up the pesto by using mine or your favorite traditional basil pesto. Bonus? It all comes together in under 30 minutes!
More root veggies, more pesto, and more happy. YES!
Ingredients (serves 4-6):
- 3 pounds of rainbow carrots and parsnips
- 1 – 2 tablespoons of Grapeseed oil (or olive oil or coconut oil)
- 1 cup of kale (I used baby kale)
- 1/2 cup of walnuts
- 1/4 cup – 1/2 cup of shredded Romano cheese
- 2 cloves of garlic
- 1/4 cup of Olive Oil
Preheat over to 400F. Peel and trim the carrot and parsnips. Cut in half (or in thirds or quarters for the parsnips) and toss in grapeseed oil (or olive oil). Lay out on a baking sheet. When the oven is ready, roast them for approximately 20 to 25 minutes.
While the carrots and parsnips are roasting, make the pesto. Combine the kale, walnuts, Romano cheese, and garlic in food processor/chopper. Pulse the ingredients until they are married and look crumbly. Begin adding olive oil a bit at a time until your pesto reaches your desired consistency. I did not make this pesto very smooth.
When the carrots and parsnips are done roasting, toss them in the pesto and arrange on a serving platter. Sprinkle remaining pesto over top to serve. Eat warm and ENJOY!