Oven-Roasted Vegetables with Basil-Mint Pesto [Paleo - AIP]
Author: Sophie Van Tiggelen
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 4 servings
- 1/2 small cauliflower, finely chopped (about 2 1/2 cups)
- 1 medium sweet potato, peeled and finely chopped (about 2 1/2 cups)
- 1 medium red onion, finely chopped (about 2 cups)
- 5 small carrots, finely chopped (about 2 cups)
- 1 small parsnip, peeled and finely chopped (about 1 cup)
- 3 tablespoons coconut oil, melted
- Salt to taste
- 4 scallions, chopped (for garnish)
- Serve with this Basil-Mint Pesto.
- Preheat the oven to 400°F. Place the rack in the middle of the oven.
- Spread vegetables on a rimmed baking sheet. Drizzle with coconut oil and season with salt to taste.
- Roast in the oven until vegetables are tender and turn golden, about 45 minutes, stirring a couple of times halfway through.
- Serve immediately with this delicious Basil-Mint Pesto and a garnish of scallions.
- Will keep up to 5 days in the refrigerator. Also freezes well. Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/roasted-vegetables-with-pesto/
3.5.3226