Roast Vegetable Medley with Pesto and Buttery Almonds

In my opinion, if there is one skill to master in the kitchen its the art of roasting vegetables. There really is nothing better than a crispy on the outside, fluffy on the inside vegetable that has been seasoned to perfection. The pesto takes this dish to the next level by adding a fresh, herby flavour and crunchy texture.


This is one of my favourite side dishes and goes with pretty much anything, but can also be pimped up to make it into a warm salad by adding some fresh salad leaves, a protein of your choice and using the pesto as a dressing.



You'll Need:


For the vegetables:

1 bunch of Dutch carrots

1 large fennel bulb, chopped into thick slices

Brussels sprouts, chopped into quarters

1 red onion, chopped into slices

1 tsp dried Italian mixed herbs

2 tbsp extra virgin olive oil

For the pesto:

1 bunch of basil

Juice of 1 lemon

1/4 cup pine nuts

1 garlic clove

5 tbsp extra virgin olive oil

Salt/pepper

For the buttery almonds:

3 tbsp almond flakes or slithers

1 tsp butter (or olive oil)

Method

1️⃣ Preheat your oven to 180c.

2️⃣ Add the carrots, fennel and Brussels to a lined baking tray. Add 2 tbsp of extra virgin olive oil, a pinch or salt, a good grind of pepper and the mixed herbs. Give everything a good mix so the veg is covered in the seasoning and oil.

3️⃣ Spread the veg back out on the tray and then pop in the oven for 45 ish mins - or until the veg is lovely and roasted.


4️⃣ For the pesto, add all ingredients to a food processor and whizz together. You may want to add more lemon/salt /pepper to suit your taste. Set aside.


5️⃣ Add the almonds to a frying pan with the butter. Keep stirring on a low heat until the almonds are golden. They turn very quickly so keep a close eye!


🍽 To assemble, using tablespoon dollop the pesto onto a serving plate and smooth it out with the back of the spoon. You won’t need all the pesto so save the rest for another meal. Add the roast vegetables and scatter the buttery almonds on top.

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