Roasted Winter Vegetables with Walnut Rosemary Pesto

makes 6-8 servings

1-1/2 lbs (750 g) red potatoes, unpeeled, cut into 1" (2.5 cm) pieces
1 lb. (500 g) yams, peeled, cut into 1" (2.5 cm) pieces
1 lb. (500 g) turnips, peeled, cut into 1" (2.5cm) pieces
2 large onions, cut into thick wedges
1 Tbsp. (15 mL) olive oil
Pinch of salt and freshly ground pepper

Walnut Rosemary Pesto:
1/3 c. (75 mL) fresh rosemary (removed from the stalks)
2/3 c. (150 mL) walnut halves, toasted
1 c. (250 mL) finely grated Parmesan cheese
2 garlic cloves, peeled
3 Tbsp. (45 mL) olive oil
Pinch of salt and freshly ground pepper
Grease a large shallow roasting pan. Preheat the oven to 375°F (190°C). Toss the vegetables, oil, salt and pepper together in the prepared pan. Spread out into a single layer. Roast, uncovered, in the preheated oven, stirring occasionally, for 45 minutes. While the vegetables are roasting make the pesto: Place all the pesto ingredients in a food processor and process until finely chopped. Add the pesto to the roasted vegetable mixture and toss to combine. Spread out the vegetable mixture in a single layer again. Roast, uncovered, for an additional 30 minutes or until the vegetables are tender and browned.

Calories: 398; Protein 17 g; Carbohydrate 68.4 g;
Fibre 7 g; Fat 18 g/serving

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