Root Vegetables Baked In Pesto Sauce

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place vegetables in a 2 quart casserole dish.

3. In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.

4. Bake in preheated oven for 40 minutes, or until vegetables are tender.

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Nutrient	Quantity
Total fats	42.1642 g
Protein	9.5263 g
Carbohydrates	84.1619 g
Energy	720.35 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3442 g
Water	735.2979 g
Aspartic acid	1.3609 g
Calcium, Ca	283.765 mg
Lutein + zeaxanthin	1495.58 g
Fiber, total dietary	19.946 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	42517.51 g
Niacin	5.5708 mg
Vitamin A, RAE	4286.98 g
Arginine	0.9159 g
Riboflavin	0.4064 mg
Tocopherol, beta	0.0958 mg
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	2.8281 g
Sodium, Na	370.39 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5185 g
Total lipid (fat)	42.1642 g
Manganese, Mn	1.5173 mg
Fructose	6.6866 g
Proline	0.3391 g
Fatty acids, total saturated 16:0	4.8735 g
Sucrose	21.3508 g
Choline, total	68.6915 mg
Sugars, total	37.2078 g
Serine	0.384 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.8134 g
Vitamin B-6	1.3324 mg
Selenium, Se	5.003 g
Ash	6.4006 g
Fatty acids, total saturated 18:1 undifferentiated	28.9772 g
Pantothenic acid	1.9023 mg
Phenylalanine	0.4302 g
Copper, Cu	0.4233 mg
Betaine	2.4005 mg
Thiamin	0.5195 mg
Methionine	0.1256 g
Iron, Fe	2.9108 mg
Carbohydrate, by difference	84.1619 g
Phosphorus, P	300.67 mg
Folate, total	158.45 g
Tocopherol, gamma	0.3409 mg
Lycopene	5.12 g
Alanine	0.6756 g
Valine	0.4827 g
Fatty acids, total saturated 18:2 undifferentiated	4.6325 g
Glycine	0.363 g
Carotene, alpha	17802.24 g
Glucose (dextrose)	8.9314 g
Fatty acids, total saturated 14:0	0.012 g
Zinc, Zn	2.0158 mg
Isoleucine	0.4869 g
Fatty acids, total polyunsaturated	4.9768 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.6692 g
Tocotrienol, alpha	0.1712 mg
Vitamin A, IU	85778.04 IU
Folate, DFE	158.45 g
Tryptophan	0.1186 g
Vitamin C, total ascorbic acid	60.35 mg
Phytosterols	134.505 mg
Galactose	0.0081 g
Fatty acids, total saturated 20:0	0.1677 g
Starch	7.3216 g
Tyrosine	0.2825 g
Vitamin K (phylloquinone)	105.966 g
Fatty acids, total saturated	5.9281 g
Histidine	0.2727 g
Fatty acids, total monounsaturated	29.6728 g
Threonine	1.0777 g
Folate, food	158.45 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	1.38 g
Vitamin E (alpha-tocopherol)	9.2918 mg
Magnesium, Mg	99.16 mg
Lysine	0.6972 g
Potassium, K	2177.245 mg
Cystine	0.4516 g
Fluoride, F	19.684 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	7 cloves	31.29	6.9426	0.105
Olive oil	3 tablespoons	358.02	0	40.5
Carrot	4	209.92	49.0496	1.2288
Onion	2	120	28.02	0.3
Potato	2	0	0	0
Parsley	1 bunch	0	0	0
Yam	1	0	0	0
Basil	6 leaves	0.69	0.0795	0.0192
dill weed	5 sprigs	0.43	0.0702	0.0112