Name: Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 medium onion; 4 large carrots; 1 large fennel bulb; 3 tbsp extra virgin olive oil; salt; freshly ground pepper; ¼ cup tomato olive pesto; 2 tbsp pitted oil cured black olives

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!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

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

Preheat the oven to 425 degrees F
In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper.
Roast the vegetables for 20 minutes, or until crisp-tender and golden.
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.
Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl.
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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