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Roasted Vegetables with Spinach Pesto

I had some carrots and parsnips in the crisper drawer that needed to be used. Also, I had some baby potatoes that needed to be used. Out of necessity that is how I came up with this meal.

These veggies will be great for a base for a bowl. Just add some beans and greens and you are all set. By using two sheet pans of veggies I will have a big start on quite a few meals for the week.

  • 1 pound carrots, cleaned, chopped
  • 8 oz. parsnips, cleaned, chopped
  • 24 oz. baby potatoes, cleaned, chopped
  • All-Purpose Seasoning
  • 1-1 1/2 c chickpeas, cooked, drained, rinsed
  • Spinach Pesto

Preheat oven to 400 degrees. Line baking sheets (I used two) with a silicone mat/parchment paper .

Place carrots and parsnips on one baking sheet. Sprinkle All-Purpose Seasoning on top of the carrots and parsnips. Place baby potatoes on the other baking sheet, and sprinkle All-Purpose Seasoning on the potatoes.

Roast the vegetables for 20 minutes. After 20 minutes, stir all the vegetables and chick for doneness. Continue to roast from 10-20 minutes. the vegetables should be fork tender.

When the vegetables are done transfer them to a large bowl. Add the chickpeas to the veggies. Pour Spinach Pesto over the vegetables and stir so that all the vegetable are coated.

Serve as is or add some greens and non-starchy veggies.

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Serve. Eat. Enjoy.

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