Roasted Carrots and Parsnips with Kale Walnut Pesto Recipe #SundaySupper

roasted-carrots-and-parsnips-with-kale-walnut-pesto-the-hungry-goddess

The holidays are almost here and I officially have my first Christmas tree up. Yes, I do. I plan on having five of them this year. Call it my intense holiday euphoria of being back home in Delaware and my blissful anticipation of celebrating with family and friends up here in over twenty years. Or call it holiday dementia. Either way, I am so excited and the holiday food train is pulling into the station!

The Sunday Supper Tastemakers are celebrating holiday side dishes this week (and next week is desserts!), so make sure you join the #SundaySupper twitter chat this evening at 7pm eastern. Did you remember to turn your clocks back? We will be sharing recipes all day (see the mouthwatering list below). Big thanks to Caroline from Caroline’s Cooking for leading the holiday side dish event this week!

Now, I love turkey and ham and holiday roast beast, but my real love comes with the side dishes. I like to try a few new ones each year and this Roasted Carrots and Parsnips with Kale Walnut Pesto is a keeper. The inspiration came from Food Network’s Thanksgiving magazine and I added one of my own favorite pestos and the rainbow carrots.

roasted-carrots-and-parsnips-with-kale-walnut-pesto-by-the-hungry-goddess

The slightly peppery pesto offsets the sweet roasted carrots and parsnips to perfection. Bonus? It all comes together in 25 minutes! When you are making a big meal with lots of side dishes, the ease of this dish is a gift; it is easy to reheat and makes a gorgeous presentation.

Wishing you a delicious holiday season full of joyous gatherings with family and friends!

Tell me … what is your favorite holiday side dish?

carrots-and-parsnips-ready-for-roasting-by-the-hungry-goddess

Ingredients (serves 4-6):

  • 3 pounds of rainbow carrots and parsnips
  • 1 – 2 tablespoons of Grapeseed oil (or olive oil or coconut oil)
  • 1 cup of kale (I used baby kale)
  • 1/2 cup of walnuts
  • 1/4 cup – 1/2 cup of shredded Romano cheese
  • 2 cloves of garlic
  • 1/4 cup of Olive Oil

kale-walnut-pesto-by-the-hungry-goddess

Directions:

Preheat over to 400F. Peel and trim the carrot and parsnips. Cut in half (or in thirds or quarters for the parsnips) and toss in grapeseed oil (or olive oil). Lay out on a baking sheet. When the oven is ready, roast them for approximately 20 to 25 minutes.

While the carrots and parsnips are roasting, make the pesto. Combine the kale, walnuts, Romano cheese, and garlic in food processor/chopper. Pulse the ingredients until they are married and look crumbly. Begin adding olive oil a bit at a time until your pesto reaches your desired consistency. I did not make this pesto very smooth.

When the carrots and parsnips are done roasting, toss them in the pesto and arrange on a serving platter. Sprinkle remaining pesto over top to serve. Eat warm and ENJOY!

roasted-carrots-and-parsnips-with-kale-walnut-pesto-from-the-hungry-goddess

 

Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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About Kimberly Moore - The Hungry Goddess Herself

16 Responses to “Roasted Carrots and Parsnips with Kale Walnut Pesto Recipe #SundaySupper”

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  1. We used to put up a ton of Christmas decorations too but we’ve cut back. It’s just so hard with life being crazy sometimes. I am a kale addict – I freak out when we don’t have kale in the house. I have been dying to try pesto with it.
    Laura Dembowski recently posted..Spicy Balsamic Roasted Vegetables #SundaySupperMy Profile

  2. David Head says:

    Well this is right up my street as I’m a veggie and love this type of food. Even during the day with a little brown rice and heat up or just cold makes a great snack.Or roast them at home for a filling healthy dinner.And you don’t have to be that concerned with the calories as there is hardly any. .

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