Roasted Pesto Root Vegetables

Makes: 4
Preparation time: 10 minutes
Cook time: 35-45 minutes


  • 3 red onions, peeled and cut into quarters
  • 6 parsnips, peeled and halved
  • 6 carrots, peeled and halved
  • 2 small soft skinned pumpkins cut into wedges
  • 6 garlic cloves, unpeeled
  • 4 tbsp Filippo Berio Classic Pesto
  • 2 tbsp Parmesan cheese, finely grated


Pre-heat the oven to 180C (fan assisted)/400F/Gas Mark 6.

Put all the vegetables including the onions and garlic into a large roasting tray. Stir in the Filippo Berio Classic Pesto and season with salt and freshly ground black pepper.

Place in the oven for 35-45 minutes until cooked and tender.

Cook's Tip:

Instead of the root vegetables, you could make this recipe with halved new potatoes. Perfect with roast chicken and a green salad.

Did you know:

By simply adding Filippo Berio Classic Pesto to your roasted vegetables you can effortlessly transform this dish into something truly spectacular.


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