Roasted Carrots and Fennel with Tomato and Olive Pesto

Name: Roasted Carrots and Fennel with Tomato and Olive Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 larges carrots, sliced on the diagonal 1/2-inch thick; 1 large fennel bulb-halved, cored and cut into 1/2-inch wedges; 3 Tbsps extra-virgin olive oil; 1 medium onion, sliced 1/4 inch thick and separated into rings; 6 servings Salt and freshly ground pepper; 59 milliliters tomato-olive pesto

Roasted Carrots and Fennel with Tomato and Olive Pesto requires approximately 45 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free, primal, and whole 30 recipe has 115 calories, 1g of protein, and 8g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, salt and pepper, tomato-olive pesto, and a few other things to make it today. It works well as a very reasonably priced side dish.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper