Root Vegetables Baked in Pesto Sauce Recipe

Ingredients
<br>- 2 large potatoes, peeled and sliced
<br>- 1 large yam
<br>- 4 carrots, peeled and sliced
<br>- 2 large onion, sliced
<br>- 5 sprigs fresh dill weed
<br>- 1 bunch fresh parsley
<br>- 7 cloves garlic, peeled
<br>- 6 leaves fresh basil
<br>- 3 tablespoons olive oil
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Place vegetables in a 2 quart casserole dish.
<br>step 3: 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.
<br>step 4: Bake in preheated oven for 40 minutes, or until vegetables are tender.
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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, peeled
- 6 leaves fresh basil
- 3 tablespoons olive oil

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Place vegetables in a 2 quart casserole dish.
step 3: 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.
step 4: Bake in preheated oven for 40 minutes, or until vegetables are tender.

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