Roasted Basil Pesto Vegetables
My sister-in-law made these Roasted Basil Pesto Vegetables last summer and they have been a staple in my house ever since. I love vegetables and it doesn’t take much for me to eat them but I have to say this is the best vegetable recipe I have ever tried! You can eat these delicious roasted basil pesto vegetables alone or with fish, chicken or shrimp and sometimes I throw in some grilled chicken and rigatoni to make a delicious pasta.
You can use store bought pesto or make your own (see recipe below). I’ll often skip adding the cheese in the pesto and it really is just as good without it! Remember, you want these browned and crispy!
Roasted Basil Pesto Vegetables
Ingredients
- 10 cups assorted vegetables (you can change this up depending on what you have in the fridge (but I really like the tomato in this):
- cherry tomatoes, cut in half
- cauliflower
- broccoli
- brussels sprouts
- squash
- zucchini
- baby carrots, sliced in half lengthwise
- asparagus, cut into 2" pieces
- 1 tbsp extra-virgin olive oil
- salt & freshly ground black pepper
- 1/3 cup basil pesto (use store bought or see below)
Basil Pesto (makes 1 cup)
- Mix together in a food processor:
- 4 cups basil leaves stems removed
- 1/3 cup extra-virgin olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 tsp salt
- *1/3 cup grated Parmesan or Pecorino (optional)
Instructions
- Preheat oven to 400 degrees.
- Lay cut vegetables on a large baking pan and coat with 1 tablespoon olive oil. Salt and pepper to taste.
- Roast for about 30 minutes until vegetables are browned, flipping a couple of times so vegetables brown evenly.
- Remove vegetables from oven and add 1/3 cup of basil pesto, coating the vegetables evenly.
- Place the pan back in the oven and roast for about 10 more minutes.
