Roasted Fall Vegetables with Kale Pesto

Make your house smell like fall with these roasted fall vegetables served with a kale and hazelnut pesto! Perfect for Thanksgiving!

1 lb parnsips, in 3/4-inch dice
4 large carrots, in 3/4-inch dice
1 large sweet potato, peeled and chopped in 3/4 inch dice
1 fennel bulb, in 3/4-inch dice
2 tablespoons hazelnut or extra virgin olive oil

5 ounces kale, chopped
1/2 cup hazelnuts, toasted
1/2 cup parmesan cheese
2 cloves garlic, minced
1/4 cup plus 2 tablespoons hazelnut oil or olive oil

View the full recipe at The Joy of Eating →