Pesto Roasted Rainbow Vegetables

Erin Grunstein Erin Grunstein
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Easy and delicious healthy roasted vegetables.

4
Easy Paleo Gluten Free Low Carb Vegetarian Vegan Pescatarian No Refined Sugar Keto Parve

Contains: Tree nuts

Directions

Prepare the Roasted Vegetables

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Mix pesto with enough oil so that it spreads easily. 

  3. On one baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with half of the pesto mixture.

  4. Place in the oven for a total of about 45 minutes (sweet potatoes should be soft).  

  5. On a second baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes. 

  6. Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta. 

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2 Comments

Rita Landa •

Pesto. Rainbow aalad CA u use froz cal an broc instead of fresh. Is it still good?m

Raquel Malul Kosher.com Team •
Reply to Rita Landa

Sure, just defrost it first and pat it dry so it doesn't make all the other veggies watery.

Rita Landa •

Willn pesto roasted rainbow come out good with froz broc and calif. Not fresh

D. Schiff •
Reply to Rita Landa

I think it would. I would probably defrost it first.