One-Pan Roast Veggies with Pesto and Almonds

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You asked for more vegetarian recipes, and we listened!

It’s no secret that we love a good one-pan recipe here at Women of Today and this one does not disappoint. Meet our One-Pan Roast Veggies with Pesto and Almonds, where simplicity meets flavor! They’re usually quick to prepare and easy to clean up…what’s not to love?

The pesto can be made a day or two ahead, making the meal even easier to assemble when it’s time to roast the vegetables. While this is a vegetarian dish, it also pairs perfectly with chicken or salmon.

WOT Cooking Tips: Make sure your vegetables are all cut into pieces the same size as best you can so they all cook evenly. We like to use another sheet of parchment to cover our vegetables and toss them every 20 minutes while baking to ensure even cooking and no burning.

One-Pan Roast Veggies with Pesto and Almonds

Servings

Ingredients

16 oz butternut squash cut into 1” pieces
1 head of cauliflower cut into florets, 1” pieces
1 head of broccoli cut into florets, 1” pieces
1 eggplant cut into 1” pieces
1 fennel bulb, thinly sliced
3 tbsp olive oil
1 tbsp Italian Seasoning
Kosher Salt
Fresh ground black pepper

Pesto

½ cup pine nuts
¾ cup parsley, chopped
1 cup basil
1 large garlic clove
1/4 cup extra virgin olive oil
Kosher salt and pepper

Garnish

1 cup almonds, chopped

Instructions

For the veggies

Preheat the oven to 350 degrees F and line 1 large baking sheet with parchment.
Place all the vegetables on the large baking tray, drizzle with olive oil, sprinkle with Italian seasonings, season with salt and pepper, and cover with another sheet of parchment paper. This helps to steam and cook the vegetables evenly. Bake for 20 minutes.
Remove the pan from the oven, toss the vegetables with another drizzle of olive oil if they look dry, cover with parchment paper, and place back in the oven for another 20 minutes.
Repeat this step until the vegetables are cooked through and tender. We cooked ours for 1 hour and 20 minutes.

For the pesto

Add the pine nuts, parsley, basil, and garlic clove into the food processor and blend well. Turn the food processor off, remove the cover and scrape the sides of the food processer and replace the lid.
With the food processor running, add the extra virgin olive oil in a thin stream through the top of the food processor until the pesto is smooth and creamy. Season to taste with salt and pepper.

To serve