Step 1

For the roasted vegetables. Preheat the oven to 425 degrees F. In a large bowl, toss together the carrots, parsnips, and sweet potatoes with the olive oil, balsamic vinegar, salt, and pepper until well-coated.

Step 2

Place the vegetables on a baking sheet (lined with aluminum foil for easy clean-up) in a single layer and then cover the top of the baking sheet with aluminum foil.

Step 3

Roast for 20 minutes before removing the foil. Give the vegetables a stir and flip, then bake for another 10-15 minutes, until lightly browned and tender.

Step 4

For the pesto. As the vegetables roast, add the basil, almonds, garlic, lemon juice, salt, pepper, and 2 tablespoons of olive oil into a food processor (or blender ***see third note). Pulse several times, until a paste forms.

Step 5

With the food processor running, slowly add in olive oil until you get your desired consistency. Taste and adjust ingredient amounts according to your preferences.

Step 6

Put it together. Plate and drizzle the vegetables with your desired amount of pesto. Best served immediately.