Roasted Carrots and Fennel with Tomato and Olive Pesto

Ingredients

• 4 large carrots sliced
• 1 large fennel bulb cored cut into 1/2-inch wedges
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion separated sliced
• 6 servings salt and pepper freshly ground
• 0.3 cup pesto rosso 

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat the oven to 42
2. In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper. Roast the vegetables for 20 minutes, or until crisp-tender and golden.
3. In a small bowl, stir the pesto with the remaining 1 tablespoon of olive oil.
4. Add the pesto to the vegetables; toss to coat. If using the olives, scatter them on top.
5. Bake the vegetables for 10 minutes longer, or until tender and browned.
6. Transfer to a bowl and serve hot or at room temperature.
7. Notes: Variation
8. Serve tossed with pasta or as a side dish for seared salmon, steak or pork.