Roasted Roots with Winter Pesto

Name: Roasted Roots with Winter Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 500 g heritage (rainbow) or classic carrots; 500 g parsnips; 1 tbsp. extra virgin or mild olive oil; 40 g chopped kale; 1 tbsp. pine nuts; 1 1/2 tbsp. extra virgin olive oil; 1 garlic clove, crushed; finely grated zest 1/2 lemon and 1tbsp juice

The earthy kale pesto really makes the root vegetables dance.

By The GH Kitchen TeamPublished: 09 November 2023

Jump to recipe

Slice the carrots and parsnips and toss in oil and seasoning up to a day ahead. Cover and chill. Make pesto up to a day ahead. Cover and chill. To serve, allow pesto to come to room temperature and complete recipe.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

117

Ingredients

500 g heritage (rainbow) or classic carrots
500 g parsnips
1 Tbsp. extra virgin or mild olive oil

FOR THE PESTO

40 g chopped kale
1 Tbsp. pine nuts
1 1/2 Tbsp. extra virgin olive oil
1 garlic clove, crushed
finely grated zest 1/2 lemon and 1tbsp juice

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Cut the carrots and parsnips into finger-size pieces. Toss in a large baking tray with 1tbsp oil and plenty of seasoning. Roast for 40min, turning halfway, or until tender.
2. Step 2Meanwhile, make the pesto. In a blender or food processor, whizz all the ingredients with 50ml water and plenty of seasoning, until smooth.
3. Step 3Transfer the veg to a warmed serving dish and spoon over the pesto. Serve.

PER SERVING:

Calories: 117
Protein: 2g
Fat: 6g
Saturates: 1g
Carbs: 12g
Sugars: 8g
Fibre: 6g

From crispy roast potatoes to colourful roasted roots - here are our favourite Christmas side dish recipes

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time