Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe

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Carole Schmidt Modified: March 21, 2022
Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe

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

  1. Preheat the oven to 425 degrees F

  2. In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper.

  3. Roast the vegetables for 20 minutes, or until crisp-tender and golden.

  4. 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.

  5. Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl.

  6. 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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