5 from 4 votes
Roast Root Vegetables with Pesto
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Roasted root vegetable salad with a pesto dressing is hearty, fully flavoured, substantial, adaptable, frugal and ideal for using the contents of the veggie drawer up. Perfect for picnics, potlucks and BBQs. Naturally gluten free and easily vegan.

Course: Salad, Side Dish
Cuisine: Gluten Free, Vegan, Vegetables
Keyword: Roasted Root Vegetable & Pesto Salad
Servings: 4
Calories: 217 kcal
Author: Helen Best-Shaw
  • 750 g Root vegetables A mix of carrots, parsnips, turnip, onions, potato, beetroot etc.
  • 2 tbsp Olive Oil
  • 1-2 tbsp Pesto
  • Salt & Pepper to taste
  1. Simply peel the vegetables and cut into batons, chunks or wedges about the thickness of your thumb.   Place in a roasting tray, add a good glug of olive oil and a sprinkling of salt and pepper, give the tray a good shake to coat the vegetables with the oil.    Place in a moderately hot oven 190C / 325F / GM 5 and cook for about 40 minutes until the vegetables are soft and starting to caramalise.    Flip the vegetables once whilst cooking.
  2. Place vegetables into a serving bowl, add a spoon or two of pesto and another glug of olive oil and stir well.   Serve warm or cold.
Recipe Notes
Nutrition Facts
Roast Root Vegetables with Pesto
Amount Per Serving
Calories 217 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 53mg2%
Potassium 703mg20%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 9g10%
Protein 2g4%
Vitamin A 75IU2%
Vitamin C 31.8mg39%
Calcium 74mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.