Well, in our house nobody's really a big fan of root vegetables, but in the autumn and winter months they are super healthy, cheap and available. So I've come up with a few different ways to incorporate them in our diet so that the whole family can enjoy them. In this recipe, the coriander pesto makes all the difference and helps the root vegetables really shine!
"What to cook for a side - that's the question."
It seems to me that in recent years, the possibilities of sides just shrank to a few "proven" ones, which we make all the time and many of us can no longer even imagine that they could also cook something different. And worse, that we wouldn't have any side! If you find yourself stuck in this routine, try something new!
How to incorporate more new sides in your meals?
My recommendation is to try 2 different sides at the beginning, the classic one and the new one, so that the family can try the new things but with the comfort of their well-known sides that they are used to. With this formula you can slowly show them new possibilities - some taste better, others less. This is a common thing and you do not need to be sad about it or disappointed. It is more cooking to make two different side dishes, but it is definitely worth the effort!
Not only will it break you out of your routine, but also thanks to the new side dishes you can get more vegetables in your diet in a really delicious way. If you are also stuck in a side dish routine, try my recipes, which have already been tested on my family.
Why serve coriander pesto with roasted root vegetables?
- because it's something interesting and your family will be more likely to eat them,
- flavorful pesto can camouflage some flavors, that the family members don't like to eat (like beets or celery root)
- imagine vibrant green pesto on crispy vegetable fries, it just looks wonderful!
Choose every vegetable you like or which you would like to offer to your family. I chose parsley, carrots, beets, and celery this time. You can easily add potatoes to the mix, like me, or you can bake them separately. It would also be great to add different spices, but since I chose a tasty coriander pesto here, I just added salt and pepper to these.
Try also to roast turnips, sweet potatoes, pumpkins, beets, parsnips, red onions and more. You can spice it up with ground paprika, thyme, oregano, dried garlic and dried onion, different variants of peppers, coriander seeds or dried coriander, and you can even try some curry.
While roasting, an amazing crust and caramelized pieces form on the root fries, because of the sugar that is naturally found in the vegetables. But you really need to bake it at a high temperature, otherwise the vegetables will taste more cooked or stewed. So if you want, roast them up to 220°C.
What to make with leftover roasted root vegetables?
If you have some leftovers, you can easily use them in other recipes! And you even can just mix the root fries with pesto. What to make:
- Scrambled eggs with roasted root vegetables - just chop them in small cubes and fry them in a preheated pan along with some cubed ham. Add eggs, and cook them while stirring. It's just a really easy, healthy and quick meal… and with some fresh sourdough bread it tastes delicious!
- Try adding them into soups - again, chop them in small cubes and add them into some tomato based soups like minestrone or ribollita.
- Make patties Mix the root fries with cooked buckwheat, add an egg and a few spoons of flour. Fry in a preheated pan with oil and serve with some sauces or dressings and maybe with a slice of smoked salmon.
- Couscous salad (cold or warm) - Cook couscous according to the package instructions. Cut the root fries in small cubes and fry in a pan, add fluffy couscous, salt and pepper, drizzle with some extra virgin olive oil and a lemon juice.. You can also add some pieces of mozzarella or cubes of feta cheese, roasted sunflower seeds, fresh herbs and you're good to go.
How to make roasted root vegetables with a coriander pesto?
Meanwhile, prepare a coriander pesto. Add 75 g cashew (or a combination with almonds), 1 peeled clove of garlic, 2 handfuls of fresh coriander leaves, 2 tbsp of Parmesan cheese (whole or shredded), 1 tbsp of extra virgin olive oil and salt and pepper into the blender. Or use mortar and pestle. Blend until you have chunky or smooth vibrant green pesto depending on how you like it.
How to store roasted root vegetables with a coriander pesto?
You can store roasted root vegetables easily in an airtight container or a zip lock bag in the fridge. It will stay in a good condition for up to 5 days. And you can store them mixed with pesto or store them separately.
TIPS:
– if you have a lot of leftover coriander pesto - it is great to add them as a sauce into pasta dishes or into different kinds of salads
- you can also freeze the pesto , then you have it available in the freezer for whenever it comes in hand
- try to make the pesto with basil, parsley or even sun-dried tomatoes
- you don't have to use only Parmesan cheese to make the pesto - why not try adding blue cheese and walnuts??
Recipe
Recipe - 4 servings
Roasted root vegetables
with coriander pesto
Ingredients:
- 1 - 1,5 kg of root vegetables
- 2 tbsp of oil for roasting
- 75 g of cashew
- 1 clove of garlic
- 2 handfuls of fresh coriander
- 2 tbsp of Parmesan cheese
- salt and pepper
- 1 - 2 tbsp of extra virgin olive oil
Instructions:
- Preheat an oven to 200/180°C. Peel about 1 -1,5 kg of root vegetables of your choice and cut them into fries. If you have young carrots or potatoes with nice skin, don't peel them.
- Drizzle about 2 tbsp of olive oil on fries and add enough salt and pepper, then stir them so every piece is well-coated.
- Add them on a baking sheet in one layer and roast them in an oven for about 40 -45 minutes until golden with and crispy.
- Meanwhile, prepare a coriander pesto. Add 75 g cashew (or a combination with almonds), 1 peeled clove of garlic, 2 handfuls of fresh coriander leaves, 2 tbsp of Parmesan cheese (whole or shredded), 1 tbsp of extra virgin olive oil and salt and pepper into the blender.
- Blend until you have chunky or smooth vibrant green pesto depending on how you like it. You can also use mortar and pestle.
- Add a few spoons all over the roasted root vegetables on a serving plate or a roasting try and add lemon wedges on the side.
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