(1 1/4-lb.)
rutabaga, peeled and cut in 1-inch cubes
3
tbsp.
olive oil, divided
3
Yukon gold potatoes, peeled and cut in 1-inch cubes
3
carrots, peeled and cut in 1-inch chunks
1/2
cup
prepared basil pesto sauce
3
tbsp.
grated Parmesan cheese
Fresh basil, chopped (optional)
Directions
Preheat oven to 450°F. Toss 2 tablespoons of the oil with rutabaga cubes. Place on baking sheet and bake 20 minutes; remove from oven and stir.
Toss potatoes and carrots with remaining 1 tablespoon of the oil and add to rutabaga. Bake 20 minutes more or until vegetables are tender. Add pesto and cheese; toss to coat. Garnish with chopped basil, if desired.
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