Pesto Roasted Vegetables

Roasted vegetables are my jam!

Roasting is such a simple way to cook vegetables and then create loads of versatile dishes with them! You can enjoy them in a salad, as a side dish with a protein, mixed in with a grain, with an egg on top as a hash… The possibilities are endlesss!

Today, I’m sharing my pesto roasted veggies. Guys, pesto and veggies are A MATCH MADE IN HEAVEN! You don’t have to worry about spicing them up so much, other than a little salt, since the pesto will be there dressing afterwards.

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This recipe serves 4 if you’re enjoying them as a side dish. However, it only lasts me 2 meals since I love VEG!

Pesto Roasted Vegetables:

Ingredients:

  • 1 red onion, diced
  • 2 sweet potatoes, diced
  • 2 yukon gold potatoes, diced
  • 3 carrots, diced
  • oil and salt for roasting
  • 2-4 tbsp pesto (get my kale pesto recipe here)

Directions:

1. Wash, dry and dice all the vegetables. It’s important to get them all the same size so they could at the same speed.
2. Place diced vegetables on a large pan lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt. Mix with your hands to get everything coated.
3. Roast at 375F degrees for 15-25 minutes, or until tender when pierced with a fork.
4. Place vegetables in a bowl and coat with desired amount of pesto. Enjoy!

happy cooking,

Sarah

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