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Large white serving plate with vibrant vegetables like broccoli, yellow carrots, red pepper, red onion, pink beet and potato slightly charred around the edges covered in a bit of pesto sauce. Extra pesto and raw veggies are next to it.
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Pesto Vegetables

Experience the delightful combination of vegetables and aromatic pesto sauce in our pesto vegetables recipe. This culinary fusion is sure to satisfy. Prepare to savor the vibrant flavors and enticing aromas as roasted veggies are perfectly paired with a flavorful pesto sauce!
Course Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword pesto vegetables, roasted vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 372kcal
Author Nandi Barta

Ingredients

  • 6 oz Pesto
  • 1 Red bell pepper
  • 6 oz Carrots (medium)
  • 10 oz Beet (medium)
  • 10 oz Potatoes
  • 10 oz Broccoli
  • 1 Red onion
  • 2 Tbsp Olive oil
  • ½ tsp Salt
  • ¼ tsp Black pepper

Instructions

Prepare the vegetables

  • Peel and cut the beets into slices.
  • Peel and cut the potatoes into wedges.
  • Peel and cut the onion into quarters.
  • Cut the broccoli into larger florets.
  • Slice and cut the bell pepper into squares.

Roasting pesto vegetables

  • Preheat the oven to 400 F (200 C).
  • If the pesto you are using is not runny enough, add some olive oil.
  • In a large bowl, mix pesto with vegetables.
  • Add parchment paper to a sheet pan. Pour in the vegetable mixture. Season with salt and black pepper. Roast in the oven for 30-35 minutes. Check around 20-25 minutes to see how they progress. For the last 5 minutes, you can broil the vegetables to give them a more charred color.

Video

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