---
comments: true
tags:
  - vegetarian
  - magnolia
---
# :leafy_green: Zesty Roasted Vegetables

![Zesty Roasted Vegetables](../assets/images/zesty-roasted-vegetables.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 30 minutes |

## :salt: Ingredients

- :carrot: 3 cups cubed carrots, sweet potatoes, and/or butternut squash
- :broccoli: 3 cups cauliflower florets, halved Brussels sprouts, or halved tiny new potatoes
- :olive: 2 Tbsp olive oil
- :salt: 0.25 tsp salt
- :salt: 0.25 tsp pepper
- :leafy_green: 1 [Jalapeño Lime Pesto][1]

## :cooking: Cookware

- 1 15 x 10 inch baking pan
- 1 foil

## :pencil: Instructions

### Step 1

Preheat oven to 450°F.

### Step 2

Line a 15 x 10 inch baking pan with foil.

### Step 3

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

### Step 4

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

### Step 5

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

### Step 6

Toss or tip with [Jalapeño Lime Pesto][1].

## :link: Source

- Magnolia

[1]: <../sauces-and-dressings/pesto/jalapeño-lime-pesto.md>