During the summer, turning on the oven was the last thing we wanted to do. Now that it’s getting cooler, it’s roasted veggie season! We love roasting veggies because it really extracts and intensifies the flavor of each vegetable.

For a fun twist, add our pumpkin seed and herb pesto. It goes well with any roasted veggies, but our favorite is on top of roasted carrots.

Learn more about eating healthy by downloading our free diet and nutrition advice app (available only in the US and Canada Google/Apple app stores): www.askendiet.com/get

INGREDIENTS:

• 1/4 cup toasted pumpkin seeds

• 1 whole roasted shallot

• 1 tbsp minced garlic

• 3 tbsp chives

• 4 tbsp chopped parsley

• 4 tbsp olive oil

• Roasted veggies

INSTRUCTIONS:

1. In a food processor, mix pumpkin seeds, roasted shallot, garlic, chives, parsley, and olive oil.

2. Blend until the pesto is smooth.

3. If the pesto doesn't seem creamy enough, add more olive oil (1 tsp at a time) until the desired consistency is reached.

4. Roast your favorite vegetable and add the pesto on top.

Carrots contain vitamins, minerals, carotenoids, flavonoids, etc. These nutrients may prevent cancer and enhance immune system.

RESOURCES:

1. Silva Dias, J.C. (2014) Nutritional and Health Benefits of Carrots and Their Seed Extracts. Food and Nutrition Sciences, 5, 2147-2156. http://dx.doi.org/10.4236/fns.2014.522227