Zesty Roasted Vegetables

🥘 Ingredients

• Jalapeño Lime Pesto
  1
• cauliflower florets, halved Brussels sprouts, or halved tiny new potatoes
  3 c
• cubed carrots, sweet potatoes, and/or butternut squash
  3 c
• olive oil
  2 Tbsp
• pepper
  1/4 tsp
• salt
  1/4 tsp

🍳 Cookware

• 15 x 10 inch baking pan
• foil

1. 1

   Preheat oven to 450°F.
2. 2

   Line a 15 x 10 inch baking pan with foil .
3. 3

   Place cubed carrots, sweet potatoes, and/or butternut squash , cauliflower florets, halved Brussels sprouts, or halved tiny new potatoes in pan.

   cubed carrots, sweet potatoes, and/or butternut squash: 3 c, cauliflower florets, halved Brussels sprouts, or halved tiny new potatoes: 3 c
4. 4

   Drizzle with olive oil ; toss to coat. Sprinkle with salt and pepper .

   olive oil: 2 Tbsp, salt: 1/4 tsp, pepper: 1/4 tsp
5. 5

   Roast 25 to ⏱️ 30 minutes or until tender and lightly browned, stirring once.
6. 6

   Toss or tip with Jalapeño Lime Pesto .

   Jalapeño Lime Pesto: 1