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Monday, February 22, 2010

Pesto Roasted Vegetables

I was looking for a different vegetable side dish and decided to get creative with a jar of pesto we had in our fridge. This was so simple, but I loved it. Roasted veggies are probably one of my favorite ways to eat vegetables and the pesto put them over the top! I'm sure homemade pesto would be equally wonderful, but I went the easy route this time. We ate them over wilted spinach, another one of my favorite vegetables (weird, I know). I think broccoli and cauliflower were good options for the pesto, but I'm curious to try pesto on other vegetables. Brussel sprouts or mushrooms maybe?

Pesto Roasted Vegetables

-2 cups of chopped raw vegetables (I used broccoli and cauliflower)
-2 tbsp pesto

1. Preheat oven to 375F.
2. Line a baking sheet with aluminum foil. Place vegetables on pan in a single layer.
3. Brush pesto onto the vegetables. Sprinkle with pepper.
4. Roast for 30-35 minutes in the oven, flipping vegetables halfway through.