Roasted green vegetables get dressed up with a vegan walnut pesto. Five ingredients and 30 minutes are all you need to make this healthy and satisfying side dish.
If you don’t think you like asparagus or Brussel’s sprouts you have to give this roasted green vegetables with vegan walnut pesto a try. Don’t write these veggies off completely, ok. I guarantee that the key to enjoying these vegetables is properly prepping and roasting them. Allow me to share a few tips for selecting, preparing and serving each of these vegetables.
When selecting asparagus it’s important to remember that you want thin, sturdy stalks. The thicker the stalk, the tougher and more bitter it will be. Not exactly the most desirable, right? After rinsing, snap the asparagus to remove the tougher bottom of the stalk. This part of the vegetable isn’t something you’ll want to eat. Lastly, cut the edible portion of the asparagus in half and it’s ready to roast in this dish.
As far as Brussel’s sprouts go…I’ve been there. I know that they can seem very un-appealing at times. But just like the asparagus, there’s a trick to making them delicious. I’m convinced that the best way to serve Brussel’s sprouts is shaved. They cook quickly, get a nice crispy texture, and transform into something overwhelmingly amazing.
I don’t think its any secret that zucchini is super versatile. In this recipe I decided to add texture and interest to the dish by using spiralized zucchini. You can either buy the zucchini spiralized or do it yourself. I like making it myself to cut down on plastic and ensure freshness. This is the spiralizer I use. Nothing fancy, but it gets the job done.
Once you’ve decided to make this side dish (and believe me, you really should make it), it’s going to pair nicely with marinated tofu or a lentil loaf. Throw pasta in the mix for a unique take on a warm pasta salad. Or add beans or lentils to take this dish from the sidelines to the main attraction.
Share with me how you would use this dish to up you vegetable game.
Ingredient Health Benefits
Asparagus: Folic acid, vitamin C, thiamine, B6, glutathione, protodioscin
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Roasted Green Vegetables with Vegan Walnut Pesto
- 2 medium zucchini, spiralized or cut into half moons
- 1 bunch asparagus, ends removed and trimmed
- 1 lb brussels sprouts, shaved or cut in half
- olive oil spray
- ½ batch vegan walnut pesto *see notes*
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
- Coat vegetables with olive oil cooking spray and toss.
- Roast vegetables for 30 minutes stirring half way though to ensure even cooking.
- Add Vegan Walnut Pesto to warm vegetables and serve.