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Gut-Loving Christmas: Walnut Pesto Roasted Potatoes & Parsnips

Walnut Pesto Roasted Potatoes & Parsnips

For me, Christmas dinner is all about the sides. That’s where the magic happens

This deliciously diverse dish contains 8 different types of plant-based goodness, including walnuts to add that extra crunch and sweetness, and is all about satisfying your taste buds AND your gut microbes – it’s a win-win!

Dinner, Lunch

Overall rating | 1 Rating

roasted vegetables and potatoes with pesto
8
plant points
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Ingredients

For the pesto

3/4 cup California Walnuts Juice from 1/2 lemon 2 garlic cloves 2 1/2 cups of kale 1/3 cup Extra Virgin Olive Oil 1/2 cup nutritional yeast or parmesan Pinch of salt Pinch of pepper

For the veg

3 sweet potatoes, cut into chunks 10 new potatoes 2 large roasting potatoes, peeled and quartered 1/4 red cabbage, cut into chunks 2 parsnips, sliced lengthways 2 carrots, peeled and sliced lengthways Handful of California Walnuts, crushed

Method

Step 1

Preheat the oven to 180c.

Step 2

First, parboil the roasting potatoes in a saucepan of water on a medium heat for 10 minutes.

Step 3

Meanwhile, prepare the pesto by combining all of the pesto ingredients in a blender and blending until smooth.

Step 4

Drain the roasting potatoes and place in a large roasting dish along with the sweet potatoes, new potatoes, red cabbage, parsnips and carrots.

Step 5

Pour the pesto onto the vegetables and mix well so everything is evenly coated.

Step 6

Place the dish into the oven for 45-50 minutes, until cooked.

Step 7

Top with crushed walnuts and serve.

Overall rating

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2 comments

team@theguthealthdoctor.com

December 12, 2020 @ 12:35 pm

Definitely do!

Amy Gould

November 11, 2020 @ 2:02 pm

This looks amazing! I love the mix of different vegetables and walnuts. Love the colors and nutrition (plus flavor.) I'll have to give this one a try for Thanksgiving this year!