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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

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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.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Vegetarian
Vegetarian
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Vegetarian
Vegetarian
  • 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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