Roasted Vegetables with Pesto Rosso & Aioli

Roasted Vegetables with Pesto Rosso & Aioli

Ingredients:

Preparation:

  1. Preheat oven to 400ºF
  2. Prepare the vegetables in the following way: broccoli into medium-sized florets, carrot peeled and cut into thick sticks, beet peeled and cut into wedges, the fennel thickly sliced, and the artichokes quartered.
Roasted Vegetables with Pesto Rosso & Aioli — Delicious & Sons
  1. In a small bowl whisk all the wet ingredients together.
  2. Arrange the vegetables by type on a baking tray and salt and pepper.
  3. Pour the liquid mixture over the vegetables and make sure all pieces are well-coated.
  4. Bake in the oven for about 35 minutes.
  5. Remove and serve hot.
Roasted Vegetables with Pesto Rosso & Aioli — Delicious & Sons

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