Lunch: Roasted Carrots and Fennel with Tomato and Olive Pesto

Recipe courtesy of Grace Parisi.

Ingredients

1 medium onion
4 large carrots
1 large fennel bulb
3 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
1/4 c. tomato-olive pesto
2 tbsp. pitted oil-cured black olives

Instructions

Preheat the oven to 425 degrees F. 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.
Variation: Serve tossed with pasta or as a side dish for seared salmon, steak, or pork.

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