Roasted Carrots And Fennel With Tomato And Olive Pesto

• 1 medium onion, sliced 1/4 inch thick and separated into rings
• 4 large carrots, sliced on the diagonal 1/2-inch thick
• 1 large fennel bulb-halved, cored and cut into 1/2-inch wedges
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1/4 cup tomato-olive pesto
• 2 tablespoons pitted oil-cured black olives, halved (optional)

1. Preheat the oven to 425u0b0. In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper. Roast the vegetables for 20 minutes, or until crisp-tender and golden.
2. In a small bowl, stir the pesto with the remaining 1 tablespoon of olive oil. Add the pesto to the vegetables; toss to coat. If using the olives, scatter them on top. Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl and serve hot or at room temperature.
3. Notes: Variation Serve tossed with pasta or as a side dish for seared salmon, steak or pork.

onion, carrots, wedges, extravirgin olive oil, salt, tomatoolive pesto, black olives

Taken from www.myrecipes.com/recipe/roasted-carrots-fennel-with-tomato-olive-pesto (may not work)