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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 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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 6
  1. 8 Ratings

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Most helpful positive review

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

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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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.

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

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

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

Easy and tasty. I used partially dried herbs and it came out fine. I am sure it would be even better with fresh