- 9 small Yukon Gold Potatoes
- 3 Carrots
- 4 thick slices of Red Beet
- 0.5 large Onion
- 0.5 a head of Broccoli
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons Salt (I use Maldon Salt)
- 1 teaspoon Ground Black Pepper
- 4 oz Basil
- 0.25 cup Pine Nuts
- 0.25 cup Parmesan Cheese
- 1 large clove of Garlic
- Juice of 1 small Lemon
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 0.25 cup Extra Virgin Olive Oil
- Optional - 1 teaspoon Honey
Roasted vegetables with basil pesto make the perfect light dinner or side dish!
I use my oven a lot. I love that it does the cooking for you and there is not stirring or watching involved.
Unless you love sitting in front of your oven and watch the food cook.
Roasted veggies is something I make consistently once a week. I’ve roasted all kinds of vegetables.
The secret to roasting a variety of produce is cutting it in similar size or thickness so it all cooks evenly at the same time.
Roasting not only enhanced the flavors of the vegetables but it’s also a hands-off cooking process.
Since we eat with our eyes, I like adding all kinds of colors to my roasting sheet. Feel free to use any veggies you have on hand!
To make it a complete meal, I love serving roasted vegetables with a pesto.
The Italian word ‘pesto’ means to pound or to crush and is traditionally crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese blended with olive oil.
The traditional pesto alla genovese, originated in Genoa, the capital city of Liguria, Italy.
My pesto recipe stays pretty true to the original but I do like adding a touch of honey for sweetness.
This recipe is gluten free and vegetarian and makes for a great side dish.
You can also add a protein like roasted chickpeas, chicken or fish!
Please leave your review for this roasted vegetables with basil pesto recipe in the comment section below.
Preheat your oven to 435°F and prep your vegetables.
Wash and peel your carrots and beet root. Wash and dry your potatoes and broccoli and cut your large onion in half then peel one half.
Cut your carrots in half, lengthwise.
Cut your beet into thick rounds.
For the onion, simple cut into 2 or 3 large segments keeping the layers in tact.
Cut your small potatoes into quarters and cut your broccoli into large pieces.
Arrange your vegetables on a parchment lined baking sheet then drizzle with olive oil and sprinkle over the salt and black pepper.
Roast the vegetables at 435°F for 20 minutes then using tongs, flip the vegetables so that each side roasts evenly and roast again for another 15 minutes.
Make The Basil Pesto
While the vegetables roast, make the pesto.
Start by adding toasting your pine nuts.
Add the pine nuts to a dry skillet then toast on medium-high heat, making sure to shake the skillet often so that the pine nuts toast evenly and do not burn.
As soon as you see that the pine nuts are lightly golden brown, turn off the heat and move the pine nuts to a small bowl.
Next, wash your basil and remove any of the hard stems then add to your food processor (or blender).
To your food processor with the basil, add the toasted pine nuts, one large and peeled garlic clove and freshly grated parmesan cheese.
Pulse until all of the basil leaves are chopped into small pieces.
Add the salt, pepper, lemon juice and half of the olive oil.
Blend until smooth then add the remainder of the olive oil and honey (if desired) and blend again for 10-20 seconds or until very smooth.
Give the pesto a taste and adjust salt and/or pepper if needed.