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!
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 12×17-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.
