Baked Rainbow Roots with Leprechaun Pesto
Enjoy Baked Rainbow Roots with Leprechaun Pesto—crispy, golden-brown root vegetables baked to perfection and served with a vibrant, homemade pesto. This flavorful dish combines a three-step breading process with a fresh herb pesto for a deliciously unique side or appetizer.
Ingredients
For the Baked Root Vegetables
- 3 pounds mixed root vegetables, cleaned and skinned
- 1/2 cup AP Flour, seasoned with salt and pepper
- 2 eggs
- 1/4 cup milk
- 1 cup bread crumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Leprechaun Pesto
- 4 cups mixed greens
- 1/4 cup asiago cheese
- 1 clove garlic
- 1/4 cup sunflower seeds
- 1/2 cup olive oil
- 1 tsp capers
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
Source: Britt-Marie Horrocks
For the Baked Root Vegetables
- Par boil root vegetables for approximately 10 minutes.
- Let cool an slice them all 1/2″ thick.
- Prepare the 3 step breading process.
- Seasoned AP flour in one bowl, eggs and milk in another, breadcrumb mixture (crumbs with garlic and onion powders, salt & pepper) in the third.
- Dredge all slices in the flour, then the egg mixture, followed by the breadcrumbs. Place on a lightly greased sheet pan.
- Drizzle with olive oil and bake at 425F for 10 minutes on each side.
- When golden brown, remove from oven and sprinkle with salt.
For the Leprechaun Pesto
- Add all ingredients to a food processor.
- Process on pulse for 2-3 min, until the consistency is like a thick puree.
- Season with salt and pepper to taste.
- Add a dollop to your baked root vegetables.
- Store remaining in an airtight container with a thin layer of olive oil on top.
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