Broccoli & Cauliflower With Carrot Pesto

Roasted vegetables taste even better with a garlicky carrot pesto.

Serves: 6


1 12 oz bag Eat Smart Vegetable Medley

3 cloves garlic peeled

3 tbsp olive oil, divided

1 tsp kosher salt

1/2 tsp pepper

1/2 cup roasted red pepper strips

1/2 cup toasted walnuts

3 tbsp grated Parmesan cheese

Nutritional Information

158.8 Calories

14.2 g Fat

2 mg Cholesterol

6.7 g Carbohydrates

272 mg Sodium


Preheat oven to 400 degrees. Remove carrots from bag and place in food processor fitted with steel blade. Add garlic cloves to remaining vegetables and toss with one tablespoon olive oil, salt and pepper. Roast vegetables on rimmed baking sheet for approximately 25 minutes, stirring twice, until tender and golden brown. While vegetables are roasting, pulse carrots in food processor until coarsely chopped. Add red pepper, walnuts and cheese. Pulse until finely chopped. Stop machine and scrape down sides. Remove garlic cloves from oven pan and add to food processor. Turn on machine and add remaining two tablespoons of olive oil in a slow stream. Process until smooth. When vegetables are finished roasting, toss with pesto and serve.