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Roasted Carrots and Parsnips With Kale Walnut Pesto

Roasted Carrots and Parsnips with Kale Walnut Pesto

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 2

Equipment

  • Baking sheet
  • Parchment paper
  • Blender or food processor
  • Large Mixing Bowl

Ingredients
  

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

Instructions
 

Preheat the Oven

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Vegetables

  1. 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.
    mixing bowl filled with freshly peeled carrot and parsnip sticks

Roast the Vegetables

  1. 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

  1. 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.
    open blender filled with variety of ingredients

Assemble the Dish

  1. 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

  1. Garnish with extra toasted walnuts and a sprinkle of Parmesan cheese, if desired. Serve warm or at room temperature.