Roasted Carrots and Fennel with Tomato and 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.
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; 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 and serve hot or at room temperature.
Serve tossed with pasta or as a side dish for seared salmon, steak or pork.