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My review
Root Vegetables Baked in Pesto Sauce
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ALLEYCAT26
"A great idea for a quick lunch or dinner. Rich in fiber."
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Ingredients
50 m servings 304Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 69 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.
1/14/2016
Easy and tasty. I used partially dried herbs and it came out fine. I am sure it would be even better with fresh