Root Vegetables Baked in Pesto Sauce
|
"A great idea for a quick lunch or dinner. Rich in fiber."
Original recipe yield: 4 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 40 Minutes
- Ready In:
- 50 Minutes
- Servings:
- 4
|
|
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 cloves, peeled
- 6 leaves fresh basil
- 3 tablespoons olive oil
|
DIRECTIONS:
- 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.
|
