Parsley, Lemon, And Walnut Pesto On Roasted Sweet Potatoes

Parsley, Lemon, And Walnut Pesto On Roasted Sweet Potatoes
7 Ingredients
  • 4 sweet potatoes, scrubbed and cut into 1-inch wedges
  • 7 tbsps extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 cups fresh flat-leaf parsley
  • 1/4 tsp chopped garlic (about 1 small clove)
  • 1/2 cup raw walnuts, toasted
  • Grated zest of 1 lemon, plus 1 tbsp fresh lemon juice
Nutrition
241
12% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

27% 18

Saturated

12% 2

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 17

Fiber

15% 4

Sugars

- 4

Sugars, added

- 0

Protein

5% 2

Cholesterol

- 0

Sodium

13% 320

Calcium

6% 61

Magnesium

9% 37

Potassium

12% 436

Iron

11% 2

Zinc

4% 1

Phosphorus

9% 63

Vitamin A

78% 699

Vitamin C

58% 35

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

4% 1

Vitamin B6

11% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 3

Vitamin K

425% 340
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