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Roasted Root Vegetables with Pumpkinseed Pesto

A deliciously hearty side dish perfect for Thanksgiving, or any time now that we’re shifting from fall to winter. Pumpkinseeds add a nice boost of plant-based protein and healthy omega-3 fats to make this seasonal dish extremely satisfying and packed with nutrients. If you’re vegan or vegetarian it could easily turn into a filling main. Root vegetables are wonderfully grounding and earthy, reminding us of our deep connection to nature and all the goodness that lies buried beneath the surface.

Pumpkin Seed Pesto:

Yield: ~ 2 cups

2 cups parsley

14-18 fresh sage leaves

2 cups pumpkin seeds *toasted for 10 minutes at 325F

2 teaspoons honey

1/4 tsp cayenne pepper or Kashmiri chili

4 cloves roasted garlic, smashed

4 scallions, chopped

Kosher salt and black pepper to taste

1/2 cup extra virgin olive oil

1 cup grapeseed oil (or other neutral oil)

In a food processor, combine all pesto ingredients and blend until slightly chunky.

1 fennel bulb, quartered and then cut into 1” fans

1 bunch of rainbow or regular carrots, halved or quartered lengthwise

2 small celery root (celeriac), cleaned, peeled and chopped into small-medium pieces

2 tablespoons extra virgin olive oil

Kosher salt and black pepper to taste

¼ cup pumpkinseed pesto *see sub-recipe below

1-2 teaspoons pomegranate molasses, garnish drizzled over top

Pumpkinseed oil, garnish, if desired

Parsley, finely chopped

Maldon salt

Preheat oven to 400F. Toss vegetables together with olive oil, salt, and black pepper. Roast vegetables for 20-30 minutes until tender, caramelized and crispy at the edges.

Toss with pumpkinseed pesto (recipe below). Drizzle with pomegranate molasses and pumpkinseed oil (if available). Garnish with parsley and maldon salt to serve.

Note: if you have trouble finding one or any of the vegetables, you can easily swap in parsnip, rutabaga, turnip or any other root vegetable you love.

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