Roasted Parsnips with Red Pepper Pesto
- Level: Easy
- Yield: 4 servings
- Total: 50 min
- Active: 15 min
Directions
- Toss 1 1/2 pounds parsnips (peeled, halved lengthwise and cut into 3/4-inch chunks) with 2 tablespoons olive oil, 1/2 teaspoon ground coriander and a pinch each of salt and pepper. Roast at 425˚ F until browned, 25 minutes. Puree 1/2 cup roasted peppers, 1 garlic clove, 2 tablespoons each slivered almonds and olive oil, 2 teaspoons lemon juice and 1/4 teaspoon each smoked paprika and kosher salt in a food processor. Top the parsnips with the pesto and cilantro.