Easy and delicious healthy roasted vegetables
Main ingredients
1 sweet potato, cubed very small
1/2 head broccoli, cut into small florets
1/2 head cauliflower, cut into small florets
1/4 head of purple cabbage, cut up into small pieces
handful of cherry tomatoes
large handful of green beans
1/2 cup pesto, homemade or store-bought (I used Shneiders)
Gefen Extra-Virgin Olive Oil
Start Cooking
Prepare the Roasted Vegetables
Preheat oven to 400 degrees Fahrenheit.
Mix pesto with enough oil so that it spreads easily.
On one baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with half of the pesto mixture.
Place in the oven for a total of about 45 minutes (sweet potatoes should be soft).
On a second baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes.
Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta.
Recipe from Kosher.com
