Pesto Roasted Vegetables
By Connor Forbes
As I wrote a couple of weeks ago, I am out the ears on basil. I made a giant batch of pesto a few weeks ago and am still working my way through it. (For that pesto recipe visit www.zapinin.com/food.) So in the spirit of not wasting it, I have been thinking of some novel ways to get through it. Along comes pesto roasted vegetables. I roasted carrots and beets from my garden, so this is a garden-fresh meal. My favorite.
I’m writing this specifically for carrots but you can roast any vegetable your heart desires.
Ingrdients
- 1 lb carrots
- 1 tbsp olive oil
- 1 tsp salt
- ¼ cup pesto
To make
Preheat the oven to 425 degrees. On a sheet pan cover your carrots in olive oil and salt. Bake for about 30 mins or until slightly browned and are fork tender. Toss in the pesto and enjoy!
