1 hr
4 to 6
servings
Ingredients
2
lb
broccoli
(cut into bite size pieces)
1
fennel bulb
(cut into bite size pieces)
1
small white onion
(cut into bit size pieces)
4
Tbsp
pesto
1
Tbsp
olive oil
1
tsp
kosher salt
1/2
tsp
freshly ground black pepper
non-stick cooking spray
1/3
cup
pine nuts
(as garnish)
Prep Time:
20 min
Cooking Time:
40 min
Total Time:
1 hr
Instructions
Preheat the oven to 425°. In a large mixing bowl add in the broccoli, fennel, onion, pesto, olive oil, salt and pepper and toss together. Before placing your vegetables on the sheet pan, line it with tin foil and spray with a non-stick cooking spray for easy cleanup.
Make sure the sheet is large enough to hold the vegetables in a single layer so they receive an even bake. Roast for 25 to 35 minutes, until crisp-tender and the tips of some of the florets are lightly browned. Garnish with pine nuts.
