Roasted veggies with kale pesto

Roasted veggies make a delicious, easy to prepare side dish that pairs well with a 'green' sauce, like this kale pesto. You can use a large variety of veggies, they all taste incredible when roasted!
Ingredients (serves 4-6)
- 3 potatoes, cut into wedges
- 2 red onions, cut into wedges
- 6 carrots, cut in half (or quarter if thick) lengthwise
- 6 mushrooms, cut in half
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste
- kale pesto (see recipe here)

Place the veggies on a baking sheet lined with parchment paper, sprinkle with salt and pepper and drizzle with extra virgin olive oil. Roast at 400 F until fork tender and edges of the veggies start to brown. Serve with the kale pesto.

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