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My review
Root Vegetables Baked in Pesto Sauce
ALLEYCAT26
"A great idea for a quick lunch or dinner. Rich in fiber."
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Ingredients
50 m servings 304 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 304 calories; 10.6 g fat; 50.4 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 52 mg sodium. Full nutrition
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
2/6/2006
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.
Most helpful critical review
5/19/2008
It was good, but not something we'd repeat often. A lot of effort and not enough bang for the palate buck.
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2/6/2006
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.
12/12/2006
Good needs more pesto I also added parsnips which added good flavor, a keeper recipe
7/29/2006
Nice taste and verry tasty with Asparagus and Tomato Salad with Yogurt-Cheese Dressing. a nice veggie meal
5/19/2008
It was good, but not something we'd repeat often. A lot of effort and not enough bang for the palate buck.