Pesto Rainbow Roasted Root Vegetables

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

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! 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s