Ingredients
1medium onion
4large carrots
1large fennel bulb
3tbspextra virgin olive oil
salt
freshly ground pepper
¼cuptomato-olive pesto
2tbspblack olives,oil cured, pitted
Preparation
Preheat the oven to 425 degrees F
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.
In a small bowl, stir the pesto with the remaining 1 tablespoon of olive oil. Add the pesto to the vegetables, then toss to coat. If using the olives, scatter them on top.
Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl.
Serve hot or at room temperature, and enjoy!
