how do you feel about vegetables? do you love them or do you eat them simply because you feel like you should? i love vegetables, especially roasted vegetables. i find that when you roast any veg it gets sweeter and you can add any spices to them before you roast them.
the key thing to keep in mind when you are roasting vegetables is make sure that you do not over crowd the tray. with this recipe i used two trays, this means that the vegetables cook more evenly. you can use any vegetables that you like when you are roasting them, but i encourage you to try roasted broccoli and cauliflower if you haven’t already. roasted cauliflower takes on a beautiful nutty flavor and broccoli sweetens and goes crispy.
i also made a roasted beetroot pesto to go with these vegetables, i love pesto but had only ever had basil pesto. i am seriously disappointed in myself! beetroot pesto is amazing. its earthy and vibrant its beautiful with roasted veg, steak, lamb, in wrap or thinned out with some more lemon juice, balsamic vinegar and olive makes a fantastic salad dressing.
look at that colour ^^ it’s so pink! i love it!!
these vegetables and pesto make a great side dish for any dinner. it’s such an easy way to get more veg into your diets. my husband loved these. we ate this for dinner without any meat, maybe these could be your meatless monday dinner?
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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roasted vegetables with beetroot pesto
- 100 grams carrots
- 300 grams pumpkin
- 150 grams cauliflower florets
- 150 grams broccoli florets
- 120 grams yellow capsicum
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon sumac
- 2 medium beetroots
- 2 garlic cloves
- 60 grams walnuts
- 1/2 cup grated parmasen
- 3/4 cup olive oil
- 1 teaspoon salt
- 2 tablespoons lemon juice
preheat the oven to 200 degrees. line 2 baking dishes with baking paper and set aside.
peel the carrot and cut into quarters length ways then cut in half, place in a large bowl. add the cauliflower and broccoli florets to the bowl. cut the capsicum into large pieces and add to the bowl. peel the pumpkin and remove the seeds, chop into pieces and add to the bowl.
add the salt, pepper, paprika and sumac to the bowl, pour in the olive oil and use you hands to toss everything until the vegetables are evenly coated. divide between the two trays.
place the trays in the oven and cook for 30 minutes. serve with the beetroot pesto as a side or on it's own and enjoy!
preheat the oven to 180 degrees.
wrap the beetroots in foil and place in the oven to cook for 45 minutes or until they can be easily pierced with a knife. while the beetroot is still warm, peel them the skin will come off easily. allow the beetroot to cool.
once the beetroot has cooled chop each beet into 4 and place into the bowl of a food processor. add the garlic cloves, walnuts, parmesan, lemon juice, olive oil and salt blitz until smooth. taste to check the seasoning and adjust if needed, scoop into a bowl. (you will have leftovers of the pesto)