Looking for a way to add more vibrant colours, delicious flavours, and essential nutrients to your plate? Then look no further than Roasted Pesto Veggies! This simple yet versatile dish ticks all the boxes for healthy eating!
Vegetables are an absolute staple for every dinner in our house, but sometimes they can feel a little boring. Well, not anymore. These pesto roasted vegetables are sure to liven up your meals and make a delicious side dish. In fact the possibilities are endless from adding to your pasta sauce, sandwiches and wraps or just simply enjoying them straight from the oven as a tasty snack.
This vibrant medley of roasted vegetables, tossed in a delicious Homemade Spinach Pesto, is a really delicious and nutritious addition to your meal. Perfect for those looking to incorporate more plant-based foods into their diet or manage diabetes, this healthy pesto roasted vegetable recipe has it all.
Why Roasted Vegetables with Pesto is a Winner
Pesto roasted vegetables offer a winning combination of taste and plenty of health benefits too:
- Taste – The pesto adds a vibrant punch of extra flavour to vegetables. Roasting vegetables amplifies their flavour but the extra addition of the basil pesto really takes them to the next level.
- Nutrient Powerhouse – Vegetables are packed with essential vitamins, minerals, and the all-important fibre, all crucial for overall health and blood sugar control.
- Low Carb Delight – Most vegetables are naturally low in carbohydrates, making them a great diabetes-friendly option. Roasting helps further concentrate their sweetness without adding any extra carbs.
- Fiber Fiber Fiber– Vegetables are full of soluble fibre which slows down the digestion of carbohydrates, helping to regulate blood sugar levels and promoting a feeling of fullness.
The Perfect Pesto
The beauty of this pesto veggie recipe lies in its adaptability. You can choose any vegetables you like to roast but you also have options when it comes to the choice of pesto. Here are some points to consider:
Homemade – Making your own pesto allows you to control the ingredients and sugar content. I always prefer a homemade option over shop bought (but I also often need to opt for convenience too!). Try my Spinach Pesto Recipe which is not only tasty but budget-friendly and can be frozen so you can be prepared and grab it when you need it.
Shop Bought Options: READ THE LABELS – always read the labels to understand exactly what is in your pesto. Be wary of cheap oils, added emulsifiers and sugars.
Nutty Options: Explore pesto recipes with different nuts. Pine nuts are a classic choice, but walnuts, almonds, or cashews can also add a slightly different flavour profile.
However, if you are catering for a vegetarian you will want to check your jar is clearly labelled as suitable for vegetarians or vegans. This is because most regular pesto is made with cheese which contains animal rennet (an enzyme extracted from the stomach lining of calves), making it not suitable for vegetarians.
What you will need for the Pesto Roasted Green Vegetables
While any vegetable can be roasted, some are particularly well-suited for those managing diabetes due to their low glycemic index (GI):
- Cruciferous Veg: Broccoli, Brussels sprouts, and cauliflower are packed with fibre and nutrients, boasting a low GI.
- All the Greens: Asparagus, courgette (zucchini), and green beans are excellent sources of vitamins and minerals while remaining low on the glycemic index.
- Peppers and Carrots: Bell peppers and carrots offer a vibrant sweetness without spiking blood sugar due to their low carbohydrate content.
Extra Virgin Olive oil
- Rich in healthy monounsaturated fat and loaded with antioxidants
Pesto
- See notes above
How to make the Best roasted Pesto Veggies
These pesto roasted vegetables are an all-in-one quick and easy recipe. It just requires a little prep of the veg then you can sit back and let the oven work its magic
Start by preheating the oven to 220 c / 200 c fan.
Once you have prepared your vegetables, place all of them into a large bowl, add the pesto, drizzle with a little olive oil, mix and season well.
Spread the vegetables across 2 large baking trays so that the vegetables have plenty of space and place them in the preheated oven for 15-20 minutes or until slightly charred and crisp
I love to add a squeeze of lemon (optional) before serving straight away.
Cooking Tips for the Perfect Roasted Vegetables
To achieve perfectly roasted vegetables, consistency is key. Aim for evenly sized pieces to ensure they cook at the same rate.
Additionally, a high oven temperature of 220°C (or 200°C fan) is essential for achieving that coveted crispy exterior while keeping the vegetables tender on the inside.
Another secret for perfectly tender yet crispy roasted vegetables lies in spreading them out on a single layer on the baking sheet. I suggest using two baking trays. This allows for even heat distribution, preventing soggy vegetables and ensuring maximum flavour development.
Serving suggestions for Pesto Veggies
These roasted vegetables make a great side dish. But they can also be used to make a brilliant vegetarian main dish or lunch. Even if you have some leftovers (unheard of in our house), you can store them in the fridge for 4-5 days.
Here are a few ideas of how else you can use these veggies:
- Pasta Make this Rich tomato sauce and simply mix it with some cooked pasta and the pesto roasted vegetables.
- Gnocchi – Mix my Roasted Butternut Squash and Tomato Sauce with cooked gnocchi and add these roasted vegetables for an easy, balanced and satisfying meal
- Pizza- Using a prepared pizza crust (or one you have made ) spread it with a thin layer of pesto or rich tomato sauce . Top with mozzarella cheese and the pesto roasted vegetables. Bake as directed
- Toastie– Grab two slices of crusty bread and spread a layer of pesto. Next, add the roasted pesto veggies and then sprinkle with mozzarella cheese. Grill until each side is golden.
- Salad– Prepare some salad leaves of your choice and place the pesto vegetables on top. Next, add some crumbled feta or goat’s cheese and then dress with a light Balsamic vinaigrette.
- Soup – Simply sweat your sofrito (onion, celery and carrot) for 10 minutes. Add the roasted vegetables and 800ml of vegetable stock and cook for 15-20 minutes. Blitz in a blender or hand blender for a delicious soup.
More Easy Side Dish Recipes
If you loved this recipe, then take a look at these other tasty side dishes and make your vegetables shine!
- Oven Roasted Brussel Sprouts and Carrots
- Roasted Green Vegetables
- Easy Oven Roasted Tenderstem Broccoli
- Sautéed Sweet Potatoes
- Miso Glazed Mushrooms
- Zesty Pan Fried Courgettes
Diabetes Note
For us, this is a carb count free side dish. The vegetables have a low glycemic index and are full of fibre which is great for blood sugar management
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Roasted Pesto Veggies
Boost your health and taste buds with this delicious pesto roasted vegetable recipe. Low-carb, easy to follow, packed with nutrients, perfect for busy lives.
4
servings5
minutes20
minutes25
minutesIngredients
generous glug generous glug extra virgin olive oil
1 small 1 small cauliflower and leaves, cut into small florets
1 small 1 small broccoli, cut into small florets
2 medium 2 medium carrots, cut into 2cm chunks and halved
2 medium 2 medium bell peppers, cut into chunks
200 g 7 oz asparagus spears, trim ends
100 g 1/2 cup pesto, homemade or shop-bought
salt & black pepper to taste
- Optional
1/2 1/2 lemon, squeezed
Directions
- Preheat the oven to 220 c / 200 c fan
- Once you have prepared your vegetables, place all of them into a large bowl, add the pesto, drizzle with a little olive oil, mix and season well.
- Spread the vegetables across 2 large baking trays so that the vegetables have plenty of space
- Place in the preheated oven for 15-20 minutes or until slightly charred and crisp
- Squeeze over some lemon (optional) and serve straight away.
Tips and Notes
- ensure that you have relatively equal-sized vegetables when you are preparing them and that your vegetables have plenty of room to roast and crisp up on the baking trays. I suggest using two baking trays.
- I used a homemade Pesto. Click for the recipe
- Diabetes Note – a carb count free side dish. The vegetables have a low glycemic index and are full of fibre which is great for blood sugar management
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