Romenesco & Root Vegetable Roast With Minty Pesto

Now who doesn't love a good, simple roast! Typically I use potato, sweet potato, onion & bell peppers however root vegetables caught my eye at the supermarket and i love changing things up & picking things i usually wouldn't. My partners mother bought a beautiful romenesco broccoli so I thought that it would go perfectly mixed in with the root vegetables for a yummy winters roast.

The bright green colour of the romenesco got me craving some green sauce to mix into the roast so I made a simple yet delicious minty pesto to go with it. I don't like to add a lot of sauce to roasts as i feel like it can sometimes take away from the natural & earthy taste of each vegetable. I only add in a few dollops of pesto to mix in with the vegetables, giving it a light garlic & minty flavour - making it a delectable tasting roast!

I think roasts can be really underestimated when it comes to a delicious home cooked meal, plus they always seem to be a crowd pleaser at family events. Not to mention, root vegetables are some of the most nutrient-dense vegetables in the world! I only just found out that each root vegetable contains its own set of health benefits, which is all the more reason to mix in as many as you can get your hands on.

This dish really only requires a bit of chopping and blending for the sauce and you've got yourself a warm, nutritional and tasty meal. I find it's best to make more then less when it comes to roasts, so that you can always have some leftover for lunch & dinner the next day. There's not much else to say other then I hope you enjoy this dish whether you make it for yourself or for a crowd. I promise you it will leave you feeling full and nourished.

Serves: 4-5

Prep time: 7 minutes

Cook time: 40-45 minutes

Ingredients:

(These are the rooted vegetables i used, however there are an assortment of root vegetables available at most supermarkets.)

• 1 Romenesco broccoli

• 1 Beetroot

• 1 Parsnip

• 1 Turnip

• 1 Rutabaga

• 1 tbsp of olive oil

• 1 tsp of salt

For the minty pesto sauce:

• 1 cup of mint leaves

• 1 cup of basil leaves

• 1/4 cup of pine nuts

• 2 garlic cloves

• 1/2 cup of olive oil (or amount desired when consistency is reached)

Directions:

1. Preheat your oven to 200 degrees C/ 400 degrees F. Line a tray with baking paper and set aside.

2. Chop all vegetables into rough chunks and line onto the tray. Coat with olive oil and salt and place it on the bottom rack in the oven - set timer for 20 minutes, flipping them evenly and then put them back in for another 20-25 minutes.

3. Meanwhile, place all pesto ingredients into a food processor except the oil. Pulse a few times and then slowly drizzle in the oil until desired consistency is reached.

4. Once the vegetables are done move them to a large mixing bowl and pour over a few dollops of pesto sauce. Mix well and enjoy hot.

5. Store & refrigerate in a air tight container for 2-3 days.