Roasted Root Vegetables with Parsley Pesto (dairy-free)
Roasted root vegetables make the most quintessential side dish to a holiday meal, however, with the addition of a brightly flavored, antioxidant-rich parsley-basil pesto, the root vegetables are elevated to the next level! Celeriac (celery root), carrots, parsnips, and yellow potatoes form the base of this recipe. After they are cooked, the roasted vegetables are tossed with a flavorful dairy-free pesto. Did you know that by consuming flavonoid-rich herbs, such as parsley and basil, you help to regulate your blood sugar, reduce inflammation, and balance your immune system?
Fresh herbs, such as parsley, are concentrated sources of powerful flavonoids. Flavonoids are a class of potent phytonutrients (phyto = plant). Parsley contains a flavonoid called apigenin, which exerts numerous, positive effects in the human body. In fact, parsley is one of the richest sources of this potent flavonoid. Dried chamomile flowers are another excellent source! Once ingested, apigenin interacts with our genes and suppresses inflammatory pathways, as well as upregulates anti-inflammatory pathways, reduces anxiety, reduces blood pressure, and helps to control blood sugar by increasing the secretion of insulin and improving vascular function.
Improving the quality of life, decreasing disease risk, and increasing longevity all rest on the type of nourishment we offer ourselves daily. It all adds up. Consuming fresh herbs every day is one way to consistently level up your health over time. During summer and early autumn, every time I walk past my garden I grab a small handful of fresh herbs to munch on. Oregano, basil, and parsley are always just a few steps away from my front door! Chop up fresh herbs and sprinkle them onto salads, soups, stews, roasted meat or fish, and hummus! Parsley is also delicious added to smoothies!
Serve this delicious roasted root vegetable dish with Slow-Roasted Whole Turkey, Raw Cranberry Sauce, Brussels Sprouts, an Autumn Salad, and Pumpkin Pie for a nourishing, holiday meal.
Roasted Root Vegetables with Parsley Pesto (dairy-free)
Serve these tender roasted root vegetables and antioxidant-rich pesto with your favorite main dish such as roasted chicken, baked salmon, or roasted turkey. Toss vegetables with the pesto just before serving. Leftover pesto can be stored for several days in your refrigerator and tossed with noodles, dolloped onto roasted winter squash, or stirred into your favorite soup just before serving.
Root Vegetables
Parsley Pesto
- Preheat oven to 400 degrees F. Set out a large, rimmed sheet pan or two smaller sheet pans.
- Place the vegetables onto the sheet pan and add the oil, Herbamare (or sea salt), and a few grinds of black pepper if desired. Toss everything together and spread out the vegetables so they are in a single layer.
- Roast vegetables for 45 to 50 minutes, or until they are tender. It is best to remove the pan from the oven about half way through roasting and flip them with a spatula, however, this extra step isn't necessary.
- While the vegetables are roasting, make the pesto. Place the pine nuts and garlic into a food processor fitted with the "s" blade. Process until finely ground and pasty.
- Add the fresh herbs, lemon juice, and salt. Process again until the herbs are finely ground. You may need to stop the machine and scrape the sides down and process again.
- Slowly add the olive oil with the machine running. You may want to add more oil. I prefer to add about 6 tablespoons total to this pesto recipe. Taste and add more salt and lemon if necessary.
- Place the vegetables into a serving dish and allow them to cool slightly. Just before serving, dollop the pesto over the vegetables (use some or all of the pesto depending on your personal preferences). Toss everything together and serve.
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Hi Ali,
I want to thank you for your work last night in the Detox class. It was informative and inspiring. It was funny to learn that it was 17 years ago that I met you when your twins were born. I was working for Mother Baby center as a lactation consultant/postpartum nurse and it was a pleasure to meet such an outstanding capable mother. (It seems like only 5 years ago!)
Time does that.. especially when looking at 70 in a few months! I am so grateful for your work and I too had become interested in nutrition at age 17.. and after doing the Atkins diet with my mother I had chronic tonsillitis and subsequent antibiotic shots and then a tonsillectomy... I found the answers to my "problems" in the bookstore I worked in where I found books that taught that what we eat effects our health! After a raw juice fast and eliminating incredible amount of mucous I saw that it was true. Sorry to go on and on here... thanks again for your work and all the beautiful recipes and resources you've compiled for us.
Hi Janet,
Oh so good to know! And glad you enjoyed the class. Yes, dietary change can be profoundly transformational. What we eat every day effects so many aspects of our health and quality of life. Thank you for the sweet message. Happy cooking! ~Ali :)