Ingredients
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3 lbs mixed root vegetables (beets, carrots, parsnips, Yukon Gold potatoes)
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3 tbsp olive oil
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1/3 cup prepared pesto
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2 tbsp finely chopped parsley
Steps
1
Preheat oven to 450°F. Line 2 large baking sheets with foil.
2
Peel the root vegetables and cut into ¼- to ½-inch-thick slices. Place vegetables in a large microwave-safe bowl or baking dish, along with ¼ cup water. Cover with vented plastic and microwave 5–7 min., until almost tender.
3
Drain the vegetables well and gently toss with the oil. Arrange in single layer on lined baking sheets. Season with salt and pepper. Roast 15 min., until golden brown.
4
Transfer vegetables to serving bowl and spoon pesto on top. Garnish with parsley.
