Roasted Winter Veggies with Kale Pesto

Roasted Winter Veggies with Kale Pesto

Hey you, are you ready for a veggie party? It starts in your oven and ends spectacularly in your mouth. Because these roasted winter veggies will blow away your winter blues in no time at all. Add a simple homemade kale pesto and your taste buds will be dancing tango. Ready? Well then, on your apron, get set, go

Cuisine Austria

Keyword Kale, Kale pesto, Oven vegetables, Side Dishes, winter vegetables

Prep Time 20

Cook Time 30

Total Time 50

Servings people*

Calories 413kcal

Author Velvet & Vinegar

Equipment

1 Food Cutter
1 spatula
2 mason jars, 100m each
1 peeler
2 big baking trays
parchment paper

Ingredients

kale pesto

50 g walnuts
200 g kale*
1 garlic clove
2 tbsp nutritional yeast
1/2 tsp salt
1/2 lemon, juice
100 ml olive oil*

Roasted Winter Veggies*

200 g celeriac approx. 1/2 large celeriac
200 g brussels sprouts
200 g pumpkin approx. 1/2 small hokkaido
200 g rutabaga approx. 1 small rutabaga
100 g beet, uncooked approx. 1 small beet
100 g turnip approx. 1 small turnip
3 tbsp olive oil
1 tsp olive oil extra for the beet
1 tsp salt
1 tsp dried rosemary
1 tsp dried thyme
black pepper, to taste

Instructions

Kale Pesto

Toast the walnuts in a frying pan over medium heat until they start to smell. Set aside and leave to cool.
Wash the kale thoroughly under running water and pat dry.
Tear the kale leaves off the stalks. If you like, you can chop them coarsely for better mincing. Place the kale leaves in a food cutter.
Peel the garlic clove. Add the garlic, walnuts, nutritional yeast, lemon juice and salt to the kale in the cutter. Chop everything until the kale is finely chopped. Don't mix too much, it should still be a little chunky.
Add half to 2/3 of the olive oil. And mix everything well. Personally, I like a pesto that still has small pieces and is not too pureed. If you like it very fine, puree again. in the food cutter.*
Pour the pesto into jars and pour in more olive oil until the top of the pesto is covered with oil.

Roasted Winter Veggies

Preheat the oven to 220° Celsius top and bottom heat.
Wash all the vegetables under running water and then pat dry well.
Peel the celeriac, rutabaga and turnip. Cut off the stalk of the brussels sprouts and remove the first leaves if necessary.
Cut all vegetables - except beet - into bite-sized pieces. The brussels sprouts can simply be halved. Peel and chop the beet at the end and do not mix with the other vegetables.
Place the chopped vegetables in a bowl, add the remaining ingredients and mix well. Make sure that all the vegetables are evenly covered. In a separate bowl, mix the beet with the oil and a little salt.
Line two baking trays with baking paper and spread the vegetables on the trays with enough space between them. There should be enough space between the individual pieces and they should not touch each other. Place the beet in a separate section on the tray.
Roast the winter vegetables in the middle of the oven for 30 minutes at 220° Celsius. Turn the vegetables halfway through the baking time. If you like, you can put the vegetables under the grill in the oven for 2-3 minutes. But make sure that nothing burns.

Notes

*The recipe serves 4 people when served as a side dish. Otherwise only for 2 people.

*The quantity of kale refers to the whole plant, i.e. including the Stem.

*If you like the taste, you can also use walnut oil.

*The quantity of individual vegetables doesn't really matter, it should be 1 kg in total.

*I often add the oil and only mix with a spatula and don't puree again. This way, however, the pesto is much less fine and you also need less oil.

*It is advisable to add more oil after a few hours if necessary. As the kale sometimes absorbs oil, the pesto can become a little drier.

Nutrition