ROASTED WINTER VEGETABLES with IT´S THYME FOR PUMPKIN SEED PESTO

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* Exported from MasterCook *

 

ROASTED WINTER VEGETABLES with IT´S THYME FOR

PUMPKIN SEED PESTO

 

Recipe By :The Native Foods Restaurant Cookbook By

Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

2 Medium Yams -- cut into 1 inch cubes

1/2 lb Brussel Sprouts cut in half

1 lb Chestnuts -- peeled

1 Cup Dried Cranberries

4 Carrots -- cut into 1 inch

pieces

2 Yukon Gold Potatoes -- cut in

1 inch cubes

2 Turnips -- cut into 1 inch

cubes

2 Parsnips -- cut into 1 inch

pieces

2 Red Onions -- quartered

10 Shallots -- peeled and left

whole

 

Preheat oven to 450°. In large bowl toss vegetables

with pesto sauce.

Transfer veggies to baking dish and bake until tender

35 - 40 minutes.

 

 

It´s Thyme For Pumpkin Seed Pesto

1/2 Cup Olive Oil

1/2 Cup Toasted Pumpkin Seeds

2 Tbs. Fresh Thyme

2 Tbs. Fresh Parsley, chopped

2 Tbs. Chives, chopped

2 Tbs. Lemon Juice

1 Tsp. Sea Salt

 

Put all in blender and puree.

 

 

S(Formatted by Chupa Babi in MC):

" 08.15.04 "

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Per Serving (excluding unknown items): 2189 Calories;

13g Fat (5.4%

calories from fat); 36g Protein; 492g Carbohydrate;

92g Dietary Fiber; 0mg

Cholesterol; 382mg Sodium. Exchanges: 24 1/2

Grain(Starch); 17 Vegetable;

0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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