ROASTED VEGETABLES WITH PESTO - Dinner Recipe | BCLIQUOR

Ingredients

• 8 baby potatoes or new potatoes, halved
• 1 large parsnip, scrubbed
• 4 bunch carrots, tops removed and scrubbed
• 2 red beets
• 1 fennel bulb, top trimmed off, cut into 6 wedges
• 1 small red onion, peeled and cut into 6 wedges
• 2 tbsp (30 ml) extra-virgin olive oil
• 1 tsp (5 ml) salt
• ¼ tsp (1 ml) freshly ground pepper