Roasted Carrot & Fennel with Tomato & Olive Pesto

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Ingredients

• 1 med onion, sliced 1/4" thick
• 4 large carrots, sliced 1/2" thick
• 1 fennel bulb, halved, cored, cut in 1/2" cubes
• 3 T olive oil
• Salt & pepper
• 1/4 C tomato-olive pesto
• 2 T oil cured black olives, halved

Preparation

Step 1

Preheat oven to 425.
In large baking dish, toss onion with carrots, fennel & 3 T oil. Season with salt & pepper.
Roast 20 min.
In small bowl stir pesto with 1 T olive oil; add pesto to veggies & toss to coat. Scatter olives on top. Bake for 10 min. longer

83 Cal