1 large sweet potato, cut into wedges
1 package of rainbow carrots, peeled
2 kohlrabi, peeled and cut into wedges
6 of each yellow and red beets, peeled and cut into wedges
Lemony pesto (this doesn’t have to be exact – these are approximate measurements)
1 cup packed basil – you can add parsley as well
4 cloves garlic
1/3 cup olive oil
2 tbsp pine nuts
Zest of 1/2 lemon
1 tbsp zaatar
2 tsp dijon mustard
1 tbsp Kosher salt
pepper
Directions:
Blend all pesto ingredients.
Coat vegetables well with pesto, reserving some pesto for garnish if desired.
Spread on 2 baking sheets, making sure that everything is in 1 layer.
Bake at 350 for an hour. Reduce temperature to 300 for another hour. You can even just turn off oven and leave them in for another hour.
Garnish with pine nuts, pesto mixture, basil and or parsley. Enjoy!
Erin Eats 