This dish is the perfect balance of earthy and vibrant flavors. Sweet, caramelized roasted carrots and parsnips are paired with a zesty kale walnut pesto for a side dish that’s as nutritious as it is delicious. Whether you’re serving it alongside roasted chicken, grilled fish, or enjoying it as a vegetarian centerpiece, this recipe will bring a pop of color and flavor to your table.
Roasted Carrots and Parsnips with Kale Walnut Pesto
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American, Mediterranean
For the Roasted Vegetables
- 1 pound carrots peeled and cut into thick sticks
- 1 pound parsnips peeled and cut into thick sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika optional, for extra depth
For the Kale Walnut Pesto
- 2 cups kale leaves stems removed
- 1/2 cup walnuts toasted
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Vegetables
In a large mixing bowl, toss the carrots and parsnips with olive oil, salt, pepper, and smoked paprika (if using). Spread them in a single layer on the prepared baking sheet.
Roast the Vegetables
Roast the carrots and parsnips in the oven for 20-25 minutes, flipping halfway through, until they are tender and caramelized on the edges.
Make the Kale Walnut Pesto
While the vegetables roast, combine the kale leaves, toasted walnuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed. Add a little extra olive oil if the pesto is too thick.
Assemble the Dish
Transfer the roasted vegetables to a serving platter and drizzle generously with the kale walnut pesto. Toss lightly to coat or serve the pesto on the side for dipping.
Garnish and Serve
Garnish with extra toasted walnuts and a sprinkle of Parmesan cheese, if desired. Serve warm or at room temperature.
Pairings
This dish pairs wonderfully with roasted chicken, baked salmon, or even a hearty grain like farro or quinoa. For a vegetarian meal, serve it alongside a lentil salad or crusty bread.
FAQs
1. Can I use other vegetables?
Yes! Feel free to substitute or add other root vegetables like sweet potatoes, beets, or turnips.
2. What can I use instead of walnuts in the pesto?
You can substitute almonds, pecans, sunflower seeds, or even pumpkin seeds for a nut-free version.
3. Do I need to toast the walnuts?
Toasting enhances the flavor of the walnuts, but if you're in a rush, you can skip this step.
4. Can I make the pesto ahead of time?
Yes! Store the pesto in an airtight container in the fridge for up to 3 days. Add a thin layer of olive oil on top to keep it fresh.
5. Is this dish gluten-free?
Absolutely! Both the roasted vegetables and the kale walnut pesto are naturally gluten-free.
