Orange-roasted root vegetables with herb and lemon pesto

Orange-roasted root vegetables with herb and lemon pesto

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is a particularly adaptable recipe as you can add any type of root vegetable you like. I happen to love the combination of orange and honeyed carrots and parsnips.

The pesto is versatile – you can stir it into pasta, drop it into soup or serve with any grilled meat or fish. As written, it is vegan and I think it is better that way – the addition of hard cheese can muddy the flavours.

Ingredients

Quantity Ingredient
4 large carrots, peeled and cut into thick batons
2-3 large parsnips, peeled and cut into thick batons
1 small celeriac, peeled and cut into wedges
2 onions, peeled and cut into wedges
a few sprigs thyme
1/2 orange, Finely grated zest
2 oranges, juiced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon runny honey, (optional)
sea salt
freshly ground black pepper

For the pesto

Quantity Ingredient
50g pistachios or almonds
1 teaspoon coriander seeds
a small bunch dill
a small bunch mint, leaves only
A small to medium bunch parsley
1 garlic clove, peeled
1 lemon, Finely grated zest and juice
50ml olive oil

For the couscous

Quantity Ingredient
150g couscous
150ml tepid water
1 orange, juiced
a drizzle olive oil

Method

  1. Preheat the oven to 200°C.
  2. Put all the vegetables in a large roasting tin. Tuck in the sprigs of thyme, pour over the orange juice and red wine vinegar. Toss to coat the vegetables, then repeat with the olive oil, orange zest and plenty of salt.
  3. Roast for 30 minutes, loosely covered with foil, then remove the foil and roast for a further 30 minutes, turning the vegetables over every so often. Drizzle over the honey, if using, then continue to roast for 15–20 minutes until the vegetables are tender and nicely browned or charred around the edges.
  4. To make the pesto, put the pistachios or almonds and the coriander seeds in a food processor and blitz briefly to coarsely grind. Add all the remaining ingredients and season generously with salt and pepper. Blitz until you have a fairly coarse sauce, a little thinner than regular pesto – if it is very thick still, add more lemon juice or a splash of water.
  5. Make the couscous by putting it in a bowl and pouring over the water and orange juice. Add salt and a drizzle of olive oil. Leave to stand until all the liquid has absorbed and the couscous is tender, then fork through to fluff up.
  6. Serve the roast vegetables with the couscous, and the pesto drizzled over both.
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