Serves 6 people
1 sweet potato (cut into wedges)
1 japanese purple potato (cut into wedges)
1 potato (cut into wedges)
¼ pumpkin (cut into wedges)
1 red potato (cut into wedges)
2 tbsp olive oil
salt
1 tbsp black pepper
2 sprigs thyme
½ cup ready-made pesto

Recipe Courtesy of
Asian Food Network

Root Veggies with Pesto

A perfect side dish full of roasted vegetables and a salty drizzle of pesto sauce.

Difficulty: Easy

Preparation: 10 min
Cook: 25 min
Clean up: 10 min

Steps: 1 steps
10 Ingredients

Difficulty: Easy
Steps: 1 steps
10 Ingredients

Preparation: 10 min
Cook: 25 min
Clean up: 10 min

Instructions

Bake root veggies
- Heat oven to 200 degrees celcius.
- In a baking tray, place all ingredients.
- Drizzle olive oil, salt and black pepperand thyme.
- Mix well.
- Roast till vegetables are cooked.

Garnish and Serve!

Serve immediately with pesto sauce.

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Name: Root Veggies with Pesto
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H25M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 6 people
Cuisine: Asian
Ingredients: 1 sweet potato (cut into wedges); 1 japanese purple potato (cut into wedges); 1 potato (cut into wedges); ¼ pumpkin (cut into wedges); 1 red potato (cut into wedges); 2 tbsp olive oil; salt; 1 tbsp black pepper; 2 sprigs thyme; ½ cup ready-made pesto

Ingredients

Serves 6 people
1 sweet potato (cut into wedges)
1 japanese purple potato (cut into wedges)
1 potato (cut into wedges)
¼ pumpkin (cut into wedges)
1 red potato (cut into wedges)
2 tbsp olive oil
salt
1 tbsp black pepper
2 sprigs thyme
½ cup ready-made pesto

Nutrition

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