Tasty Tuesdays: Roasted Sweet Potatoes with Parsley Lemon Pesto

Welcome to Tasty Tuesdays!

I have a delicious side dish to share with you today.  Actually, I think it would be great for lunch too, maybe along with a salad. 

{ Recipe from the March 2012 issue of Whole Living Magazine }

Ingredients:

- 4 sweet potatoes, scrubbed and cut into 1-inch wedges

- 7 tablespoons extra-virgin olive oil

- Coarse salt and freshly ground pepper

- 2 cups fresh flat-leaf parsley

- 1/4 teaspoon chopped garlic (about 1 small clove)

- 1/2 cup raw walnuts, toasted

- Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

{ I cut the recipe in half }

1.  Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.

2.  Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor {or blender; that's what I used} until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.

One word for you:  Delicious!  I loved this dish.  I may or may not have eaten the entire plate myself.  Sweet potatoes are good for you, right?

What did you cook this week?

{ Party Rules }

1.  Add a link to the post you are linking up back to this post.

OR

2.  Add the Tasty Tuesdays button to the post you are linking up.  You will find the button on my sidebar.  Thanks!