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Roasted Root Vegetables with Walnut Pesto
Photography: Becky Luigart-Stayner

Roasted Root Vegetables with Walnut Pesto

This dish takes advantage of all the great vegetables that are in season right now. Root veggies and Brussels sprouts all benefit immensely from a long roast, which makes them tender and brings out their natural sweetness. Walnuts replace pine nuts in the pesto that better suits these vegetables' earthy flavors. Serve as a side or pair with wild rice or pasta for a vegetarian main course.

View Recipe: Roasted Root Vegetables with Walnut Pesto

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