Description
Pesto-roasted vegetables are a great way to change up your side dish game. Big flavor, convenient and bound to make a meal complete.
Ingredients
Scale
- 2 red bell peppers, chopped
- 1 red onion, chopped
- 1 pound Yukon gold potatoes, chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup prepared pesto sauce
- chopped fresh basil, for garnish
Instructions
- Set oven to 425 degrees F. On a rimmed baking sheet, add all vegetables. Sprinkle salt and pepper on top.
- If pesto sauce is cold, microwave for 30 seconds. Pour pesto over the vegetables and toss with your hands, coating everything evenly.
- Roast vegetables for 30 minutes, tossing with a spatula halfway through cooking time. Serve vegetables with chopped fresh basil on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Keywords: roasted vegetables