Roasted veg with nut butter pesto

Roasted veg with nut butter pesto

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

We love roasted veg as they are, but drizzling over your favourite nut butter pesto when they are hot out of the oven takes them to another level.

Ingredients

Quantity Ingredient
2 sweet potatoes
2 carrots
2 red onions
2 red peppers
olive oil
3-4 tablespoons see method for ingredients, or hazelnut pesto or sunflower seed pesto
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Peel the veg and chop into medium chunks, with the sweet potato in slightly smaller pieces than the other veg, and put into a roasting tin. Drizzle with olive oil, sprinkle with salt and pepper and use your hands to coat the veg all over.
  3. Cook in the oven for about 1 hour, until nicely brown and caramelized, turning them halfway through, then drizzle with the nut butter pesto and serve.
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