|Posted by imperiomichelle on July 15, 2014 at 3:55 PM|
You know those times when you're hungry, but not quite hungry enough to make and eat a big meal? You want something with a little more effort and payoff than a peanut butter sandwich, but that still requires just a few ingredients and minimal preparation. Well, it was one of those times. I wanted something more nutritious and satisfying than filling my stomach with random snack foods, yet something still easy to make from whatever was in the fridge. And with a whole bag of broccoli florets at the ready, I knew this dish would do just the trick.
This post isn't so much a recipe as it is an idea. I had broccoli and carrots in the refrigerator, so I used those and threw in a can of chickpeas for good measure. But this is a simple idea that can easily be adjusted to work with whatever vegetables you happen to have on hand.
I started with broccoli and carrots.
And then to add some protein and make it a meal, I added a can of chickpeas.
I put everything in a bowl, tossed it with some basil and olive oil pesto, and then roasted it in the oven. Twenty minutes later, delicious roasted vegetables full of flavor and nutrition!
It was so good, we ate it all up straight off the pan.
I love how simple this dish is to make, especially if you have some pesto already made. I used some store-bought pesto, but you could certainly make your own with some fresh basil, olive oil, garlic, pine nuts, and salt (this is just a basic basil pesto -- I know, there are lots of different kinds of pesto out there!). But if you already have the pesto, this dish really isn't that much more effort to make than a packaged snack, yet the benefits in terms of both deliciousness and nutritiousness are tremendous.
I'm definitely going to use this recipe/idea again next time I need a colorful and veggieful meal. It's a great light supper that takes only 30 minutes from start to finish. Yum!
Roasted Vegetables with Pesto
Prep time: 10 min*
Cook time: 20 min
- ~3 cups broccoli florets, cut into bite-sized pieces if too large
- 3 medium carrots, cut into sticks (I peeled mine)
- 1 (15 oz) can chickpeas/garbanzos, rinsed and drained
- 2 tablespoons pesto
- Preheat oven to 400 degrees.
- Throw everything in a large bowl and mix to coat the vegetables with the pesto.
- Spread in single layer on a baking sheet and roast in oven for 20 minutes. Serve immediately.
*Time estimate for recipe made with pre-made pesto.
Per 1/3 recipe:
Sat fat: 1g