Root Vegetables Baked in Pesto Sauce

Ingredients

• 2 large potatoes, peeled and sliced
• 1 large yam
• 4 carrots, peeled and sliced
• 2 large onion, sliced
• 5 sprigs fresh dill weed
• 1 bunch fresh parsley
• 7 cloves garlic, peeled
• 6 leaves fresh basil
• 3 tablespoons olive oil

Directions

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

Place vegetables in a 2 quart casserole dish.

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.

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