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–+ servings

One-Pan Roast Veggies with Pesto and Almonds

Servings 4

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
  • Once the veggies are cooked, divide into 4 bowls and top with chopped almonds and pesto. 
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