Roasted Veggie Ingredients:

• 2 carrots, peeled, cut into spears
• 4 small beets, peeled, cut into ¾” cubes
• 2 medium potatoes, cut into 1” cubes
• 1 Tbsp olive oil
• Sea salt and black pepper to taste

Root-Top Pesto Ingredients:

• Green tops from 3 radishes
• Green tops from 3 small turnips
• ¼ cup raw sunflower seeds
• 2 Tbsp Parmesan
• 2 Tbsp fresh mint leaves
• ¼ tsp sea salt
• 1-2 Tbsp olive oil

Instructions:

Heat oven to 400°F. Line a baking sheet with parchment. Keep veggies grouped by type. Spray with olive oil, and sprinkle with salt and pepper. Roast beets 10 minutes, add carrots and roast 10 more minutes; add potatoes and roast 10 more minutes. For pesto dip, process root-top greens, sunflower seeds, Parmesan, mint, and salt in a food processor until smooth. With processor running, drizzle olive oil onto mixture, until desired texture is reached. Serve as a dip for veggies.