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🇺🇸 America's Top Recipes 🇺🇸

Pesto Veggie Bake

VeganOvenVegetarian

Time: 35 minutes

Yield: 6 servings

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About

The Pesto Veggie Bake knows that sometimes you just need the right dressing to make any vegetable truly appetizing! Garden-fresh Brussels sprouts and tender potatoes are roasted with fragrant basil, and then dressed in herbaceous, nutty pesto. That's it. Nothing too technical, but the flavor is fantastically high-class! The Pesto Veggie Bake makes the vegetable course the most appealing of the evening!

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Ingredients

  • 16 ounces fresh Brussels sprouts
  • 1 1/2 pounds baby Dutch yellow potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • 3-4 tablespoons vegan pesto, homemade or store-bought

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Trim the bottom of each of the Brussels sprouts and peel away the first layer of leaves.

Step 3 -Slice the Brussels sprouts in half.

Step 4 -Place the Brussels sprouts onto a 12x17-inch baking sheet.

Step 5 -Slice the potatoes in half lengthwise.

Step 6 -Slice each half horizontally a few times to create half circles. Add them to the baking sheet.

Step 7 -Drizzle the potatoes and Brussels sprouts with the olive oil and toss to coat.

Step 8 -Season the potatoes and the Brussels sprouts with the salt, the pepper, and the dried basil.

Step 9 -Bake until the potatoes are tender, about 20-25 minutes.

Step 10 -Transfer the veggies from the oven and place them in a large bowl.

Step 11 -Add the pesto to the veggies and gently stir to coat.

Step 12 -Serve.

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