Roasted Carrots and Fennel with Tomato and Olive Pesto - Gluten Free Recipes
Roasted Carrots and Fennel with Tomato and Olive Pesto requires approximately 45 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free, primal,…
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Ingredients
- 4 larges carrots, sliced on the diagonal 1/2-inch thick
- 1 large fennel bulb-halved, cored and cut into 1/2-inch wedges
- 3 Tbsps extra-virgin olive oil
- 1 medium onion, sliced 1/4 inch thick and separated into rings
- 6 servings Salt and freshly ground pepper
- 59 milliliters tomato-olive pesto
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