Roasted Root Vegetables With Walnut Pesto Recipe

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Roasted Root Vegetables With Walnut Pesto
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  1. Preheat oven to 425
  2. To prepare vegetables, place first 6 ingredients in single layer on jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray.
  3. Sprinkle evenly with 1/2 t salt and 1/4 t pepper; toss.
  4. Bake at 425 for 1 hour or until browned.
  5. Transfer to large bowl.
  6. To prepare pesto, combine basil leaves & remaining ingredients in a food processor; process until smooth, scraping sides.
  7. Spoon basil mixture over vegetables (after baked), toss to coat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.59 Kcal (564 kJ)
Calories from fat 32.14 Kcal
% Daily Value*
Total Fat 3.57g 5%
Cholesterol 5.32mg 2%
Sodium 218.39mg 9%
Potassium 571.48mg 12%
Total Carbs 21.06g 7%
Sugars 8.25g 33%
Dietary Fiber 6.18g 25%
Protein 5.6g 11%
Vitamin C 43.5mg 72%
Vitamin A 0.4mg 13%
Iron 1.1mg 6%
Calcium 71.6mg 7%
Amount Per 100 g
Calories 69.16 Kcal (290 kJ)
Calories from fat 16.51 Kcal
% Daily Value*
Total Fat 1.83g 5%
Cholesterol 2.74mg 2%
Sodium 112.22mg 9%
Potassium 293.66mg 12%
Total Carbs 10.82g 7%
Sugars 4.24g 33%
Dietary Fiber 3.18g 25%
Protein 2.88g 11%
Vitamin C 22.3mg 72%
Vitamin A 0.2mg 13%
Iron 0.6mg 6%
Calcium 36.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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