How To Make Roasted Carrots and Fennel with Tomato-Olive Pesto
Level up your usual side dishes with a serving of tender-crisp roasted carrots and fennel, that’s all lusciously coated in an earthy tomato-olive pesto!
Serves:
Ingredients
- 1medium onion
- 4large carrots
- 1large fennel bulb
- 3tbspextra virgin olive oil
- salt
- freshly ground pepper
- ¼cuptomato-olive pesto
- 2tbspblack olives,oil cured, pitted
Instructions
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Preheat the oven to 425 degrees F
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In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper.
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Roast the vegetables for 20 minutes, or until crisp-tender and golden.
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In a small bowl, stir the pesto with the remaining 1 tablespoon of olive oil. Add the pesto to the vegetables, then toss to coat. If using the olives, scatter them on top.
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Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl.
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Serve hot or at room temperature, and enjoy!
Nutrition
- Calories: 143.73kcal
- Fat: 10.86g
- Saturated Fat: 1.52g
- Monounsaturated Fat: 5.19g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 11.20g
- Fiber: 3.55g
- Sugar: 4.97g
- Protein: 1.89g
- Cholesterol: 0.89mg
- Sodium: 317.14mg
- Calcium: 67.27mg
- Potassium: 387.93mg
- Iron: 1.00mg
- Vitamin A: 424.87µg
- Vitamin C: 10.06mg
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