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This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto or pistou
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