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

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Recipe Courtesy of
Asian Food Network

Root Veggies with Pesto

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A perfect side dish full of roasted vegetables and a salty drizzle of pesto sauce.
  • Easy
  • 10 min
  • 25 min
  • 10 min
  • 1 steps
  • 10 Ingredients
  • Easy
  • 1 steps
  • 10 Ingredients
  • 10 min
  • 25 min
  • 10 min

Instructions

  1. 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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    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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