Roasted Veggies with Pesto Sauce
Prep Notes
Dairy-free, gluten-free, grain-free, egg-free, anti-oxidant-FULL! This dish is a delicious addition to any meal. Pair it with leftover chicken, fish, or tofu. The pesto is prepared without dairy, making it good for those with dairy intolerances.
Make this dish super easy by using pre-chopped veggiesi from the grocery store. Enjoy!
Cooking Time
20-40 minutes
Yields
4 servings
Ingredients
Veggies:
1/2 red pepper, diced
1 sweet potato, scrubbed, skin on, diced
1 cup butternut squash, diced (about 1/2 small squash)
1/2 onion, diced
2 cups broccoli florets
1 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
Pesto:
3 cups fresh basil, torn
2 cloves garlic
1/4 cup olive oil
1/4 cup cashews, walnuts, or pine nuts
1/2 tsp sea salt
1 tsp lemon juice
1 tsp nutritional yeast
Directions
- Preheat oven to 400°F. Line a cookie tray with parchment paper or a silicone mat.
- Place chopped veggies on the prepared cookie tray. Drizzle with olive oil, salt, and pepper. Mix thoroughly.
- Place the tray in the oven to bake for 20 minutes.
- While veggies are baking, prepare the pesto by placing all ingredients into a food processor. Pulse on high until well blended. Add more olive oil if necessary. Taste and season with more salt or lemon juice if desired.
- Check to see if veggies are done. Squash and sweet potatoes should be soft. If still firm, stir and bake for another 5 minutes or more.
- Remove cooked veggies from the oven and transfer to a serving bowl.
- Add 1/2 of pesto mixture to veggies and mix until veggies are well coated. Add more pesto if necessary. Serve immediately.
- Store leftovers in a sealed container in the refrigerator for up to 2-3 days.
Credit
Evey Schweig, Health Coach & Anti-Inflammatory Expert
https://eveyschweig.com/apps/recipe/details/id/Roasted-Veggies-with-Pesto-Sauce
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