Oven-Roasted Vegetable Medley with Pesto Cream Sauce

Ingredients

- 2 medium carrots, peeled and sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 large red onion, cut into wedges
- 1 cup Brussels sprouts, halved
- 2 medium beets, peeled and cubed
- 1 large bell pepper, sliced
- 2 medium potatoes, cubed
- 1/4 cup pesto
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes

Instructions

1. Preheat the Oven:
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

2. Prepare the Vegetables:
In a large bowl, combine carrots, zucchini, broccoli, cauliflower, red onion, Brussels sprouts, beets, bell pepper, and potatoes. Drizzle with olive oil, then season with salt and pepper. Toss to coat the vegetables evenly.

3. Roast the Vegetables:
Spread the vegetables in a single layer on a large baking sheet. Place in the preheated oven and roast for about 35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.

4. Make Pesto Cream Sauce:
While the vegetables roast, prepare the pesto cream sauce. In a saucepan over medium heat, combine the pesto and heavy cream. Stir occasionally until the mixture is heated through and well-combined, approximately 5 minutes. Season with red pepper flakes for added spice.

5. Combine and Serve:
Once the vegetables are finished roasting, transfer them to a large serving platter. Drizzle the pesto cream sauce over the top, and toss gently to combine. Serve immediately for the best flavors.

Preparation Time

PT15M
15 minutes

Cooking Time

PT35M
35 minutes

Total Time

PT50M
50 minutes

Type of Dish

Dinner

Keywords

Vegetable Medley, Oven-Roasted Vegetables, Pesto Sauce, Creamy Pesto, Roasted Dinner Dish, Easy Gourmet Dinner, Healthy Veggie Dinner, Pesto Cream Vegetables, Colorful Veggies, Comfort Food

Recipe Yield

Feeds 4 adults

Calories

Total: 970 calories

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