Root Vegetables Baked in Pesto Sauce

Root Vegetables Baked in Pesto Sauce

Ingredients

  • 2 large potatoes, peeled and sliced
  • 1 large yam
  • 4 carrots, peeled and sliced
  • 2 large onion, sliced
  • 5 sprigs fresh dill weed
  • 1 bunch fresh parsley
  • 7 cloves garlic, peeled
  • 6 leaves fresh basil
  • 3 tablespoons olive oil


Directions

  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.

04/27/2018
Root Vegetables Baked in Pesto Sauce, recipe PT15M PT1H 5 455 calories

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