How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Carrots and Fennel with Tomato and Olive Pesto?

You need 7 ingredients. The key ingredients include: 1 medium onion, sliced 1/4 inch thick and separated into rings, 4 large carrots, sliced on the diagonal 1/2-inch thick, 1 large fennel bulbhalved, cored and cut into 1/2-inch wedges, 3 tablespoons extra-virgin olive oil, and more.

Is Roasted Carrots and Fennel with Tomato and Olive Pesto suitable as general?

Yes, Roasted Carrots and Fennel with Tomato and Olive Pesto falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Carrots and Fennel with Tomato and Olive Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrots and Fennel with Tomato and Olive Pesto Recipe

Name: Roasted Carrots and Fennel with Tomato and Olive Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, sliced 1/4 inch thick and separated into rings; 4 large carrots, sliced on the diagonal 1/2-inch thick; 1 large fennel bulbhalved, cored and cut into 1/2-inch wedges; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1/4 cup tomato-olive pesto; 2 tablespoons pitted oil-cured black olives, halved (optional)

Roasted Carrots and Fennel with Tomato and Olive Pesto – a delicious recipe with onion, carrots, fennel bulbhalved, extra-virgin olive oil, Salt, tomato-olive pesto. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 medium onion, sliced 1/4 inch thick and separated into rings
4 large carrots, sliced on the diagonal 1/2-inch thick
1 large fennel bulbhalved, cored and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup tomato-olive pesto
2 tablespoons pitted oil-cured black olives, halved (optional)

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Quick Info

Servings
4 servings
Calories
217 kcal
Category
General

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Roasted Carrots and Fennel with Tomato and Olive Pesto

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