Roasted Vegetables Over Pesto Sauce With A Balsamic Reduction Drizzle

These roasted vegetables over homemade pesto sauce with a balsamic reduction drizzle are scrumptious.

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Roasted Vegetables Over Pesto Sauce & Balsamic Reduction Drizzle

In this recipe you can use as many vegetables as you care to cook. You can also use other veggies if you like. Just make sure to cut them into similar sizes. Keep in mind some veggies may cook up quicker than others. If you lay them on a baking sheet grouped by type, they when say asparagus is done before everything else, you can remove them easily from the pan because they are grouped together.

Ingredients:
Handful of baby carrots or regular, peeled and cut into 1 inch pieces
1 bunch of organic broccoli florets
½ lb. asparagus spears
2 organic gold potatoes, cut into 1 to 2 inch chunks
2 small organic sweet potatoes, cut into 1 to 2 inch chunks
1 medium beet, cut into 1 inch chunks
Olive oil
Salt
2 cups of balsamic vinegar, the inexpensive stuff

Pesto Sauce:
1 cup fresh basil leaves, approx. 4 oz.
4 cloves of garlic, paper skin left on
Heaping ⅓ cup raw walnuts, organic
1 bunch of fresh organic parsley
1 tbsp. Fresh lemon juice
Salt
¼ cup or more olive oil

Directions:
Preheat oven to 425 degrees F.

Rinse and slice all the veggies into similar sizes. Be sure to dry the veggies so they roast and not steam. Drizzle olive oil over all the vegetables on a baking sheet. It works best to just use your hands to rub the oil in. Then season with salt.

Place the veggies in the oven and bake for 20 minutes. At which point stir and see how they are doing. You want to see a little charing going on. Place back in the oven and check again in about 6 to 8 minute increments. Once the potatoes are soft, remove from the oven and keep warm.

While the veggies are roasting in the oven, pour the balsamic vinegar into a saucepan over medium high heat. Bring to a boil, then reduce heat to simmer for 30 minutes or until reduced by 2/3rd’s and thickened up. Set aside to cool. The reduction will thickens as it cools.
In a small saucepan place the cloves of garlic over medium heat. Remember to leave the skins on the garlic as this will help keep the garlic from burning while it is cooking. Rotate the garlic cloves as they cook to brown up all sides. This can take 10 to 15 minutes. The garlic will become soft when squeezed.

Once done, place the cloves in a bowl to cool. Then add the walnuts to the pan to toast over medium low. Remember in both cases, the pan is dry, you are not adding any oil to it.

Toss the walnuts as they brown up. This should take between 3 and 5 minutes. When the walnuts are done, pour them into the bowl with the garlic to cool.

Place the basil, parsley, lemon juice, walnuts, garlic (peeled), and salt into a food processor and pulse until broken down. Scrape the sides down frequently to keep the ingredients in the cutting area. Slowly drizzle the olive oil into the sauce until you get a smooth consistency.

Pour the pesto sauce into a saucepan and heat until warm.

To serve, spread pesto sauce on a plate and add the roasted veggies on top. Drizzle a small amount of balsamic reduction overall. This makes a delicious side dish.

Thanks for watching and sharing!
Rockin Robin
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