The Trick That Makes Roasted Vegetables Taste So Amazing

As a mom of five, I'm always on the hunt for new and easy ways to jazz up veggies. From air frying and sprinkling Parmesan on them to just plain old dipping them in ranch... you name it, I've tried it!

Simply roasted veggies are beyond scrumptious—the deep flavors combined with the little crispy char that forms here and there, just hit the spot. However, I will admit that there are times when I start to crave something a little different. There’s one way I have started to make roasted vegetables that has been a slam dunk with my kids, and it’s the very definition of simplicity at its finest.

Rather than completely reinvent the wheel, all you need is to add one simple ingredient that’ll bring about a burst of bright flavor with every bite: pesto. So, preheat your oven and get ready to roast all the vegetables.

How To Add Pesto to Your Roasted Vegetables

I always have a jar of pesto in the fridge that’s ready for a simple bowl of pasta or as a spread on a sandwich, but had never thought to add it to vegetables. While I can’t believe it took me this long to try it, you better believe it’s a staple in our home now. Even my husband, who isn’t a fan of pesto, tried it and loved it. That’s when you know it’s a clear winner!

The premise for this one-ingredient upgrade is simple: Roast your veggies and drizzle them with either freshly made pesto or store-bought pesto.

For the roasted veggies, line a sheet pan with parchment paper, chop your vegetables into one-inch pieces, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 425°F for 45 to 50 minutes, flipping them once halfway through. When the vegetables are roasted, drizzle the pesto on top and presto! Maximum flavor reached with minimal effort.

If you aren’t sure what vegetables to use, here are some of my favorites. You can roast them on their own or do a combination:

• Carrots
• Zucchini
• Broccoli
• Cauliflower
• Red Onion
• Brussels Sprouts
• Beets
• Bell Peppers
• Potatoes

When drizzling the pesto, you don’t need much. A little will go a long way! When serving, I keep the jar of pesto to the side and let everyone dish out as much as they’d like.

Your pesto needs to be at room temperature. If it’s been in the fridge and you need to bring it to room temperature quickly, run the jar under hot water or place it in a bowl with hot water. If your pesto is thick, you can thin it out a little by adding a small amount of olive oil and mixing it in.

Pesto Upgrades To Try

While these pesto upgrades may take a little more time to prep, they are worth trying!

• Add a little heavy cream to your pesto for a creamier drizzle
• Re-blend the pesto with an immersion blender, thin it out with a little water, and add to a condiment bottle for a fun way to drizzle the pesto
• Mix in some red pepper flakes to your pesto for a little kick of heat