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A front view of a bowlful of pesto roasted vegetables with a baking tray full of them behind it and other decorative items.

Pesto Roasted Vegetables With Parmesan

5 from 5 votes
I have take a mixture of simple root vegetables to the next level by combining them with some tasty basil pesto and a sprinkling of Parmesan cheese for an Italian-based side dish that will compliment lots of different meals.
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Course: Side Dish
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 505kcal
Author: Rebecca Foxley

Ingredients
  

  • 500 g Potatoes
  • 250 g Carrots
  • 500 g Sweet Potatoes
  • 250 g Parsnips
  • 2 tbsp Olive Oil
  • 70 g Pesto, plus extra for drizzling (optional)
  • 50 g Parmesan
  • 30 g Pine Nuts
  • Sea Salt and Black Pepper

Instructions

  • Preheat your oven to 180°C (350°F).
  • Peel the potatoes, carrots, sweet potatoes, and parsnips. Use a sharp knife to cut them into small, uniform cubes.
  • Finely grate the parmesan cheese and set it aside for later use.
  • In a large mixing bowl, combine the pesto with olive oil. Add the cubed vegetables to the bowl and toss them well, ensuring all pieces are thoroughly coated with the pesto mixture.
  • Line a large baking sheet, or use two if needed, with parchment paper to prevent sticking.
  • Evenly spread the pesto-coated vegetable cubes onto the prepared baking sheet(s), arranging them in a single layer.
  • Place the baking sheet(s) with the vegetables in the preheated oven and roast for 20 minutes. To ensure even cooking, remove the tray from the oven every 10-15 minutes and
  • After 20 minutes remove the tray from the oven flip the vegetables over using a spatula or tongs. Sprinkle the top of the vegetables with pine nuts and the grated parmesan cheese and return to the oven to roast for a further 10-20 minutes.
  • Check for a golden-brown colour on the vegetables. Once achieved, remove the baking sheet(s) from the oven.
  • Season with sea salt and black pepper and serve the roasted vegetables immediately while hot. For an extra burst of flavour, drizzle some fresh pesto and basil leaves over the roasted veggies before serving.

Recipe Notes

  • Even Cubes: Cut vegetables uniformly for even cooking.
  • Pesto Distribution: Coat veggies thoroughly for consistent flavour.
  • Single Layer: Spread veggies out to avoid steaming.
  • Flip for Evenness: Turn veggies for golden-brown texture.
  • Watch Carefully: Monitor and adjust for desired crispness.
  • Serve Hot: Enjoy immediately for best taste and crispness.

Nutrition Estimate

Calories: 505kcal | Carbohydrates: 67g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 490mg | Potassium: 1438mg | Fiber: 12g | Sugar: 13g | Vitamin A: 28630IU | Vitamin C: 42mg | Calcium: 273mg | Iron: 3mg