Getting people to eat their vegetables can be a difficult task, with many having an aversion to anything green or bland in flavour. Vegetables don’t have to be that one element on a plate that everyone skirts around, all you need to know is how to cook them to enhance their natural flavours.
Simply Recipes writer Claudia Cash recently shared the struggle she faces making vegetables exciting, especially as a mum of five. Being tired of the same old thing, Claudia began adding different sauces to the mix to make veggies exciting to eat. She’s tried everything, but there’s one which works every single time, describing it as “the very definition of simplicity at its finest”.
Claudia wrote: “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.”
Adding pesto is an instant and simple upgrade. Instead of boiling your vegetables, consider roasting them for a different texture and flavour.
Then just before serving, drizzle over the pesto, either homemade or shop-bought. However, it’s not as simple as that, because you want to make sure the vegetables are cooked to perfection.
Firstly, line a baking tray with baking paper. Prepare the vegetables by chopping them into one-inch pieces.
Drizzle over some good quality olive oil, followed by a sprinkling of salt and pepper to season. Roast in the oven at around 220℃/425℉ for 45 to 50 minutes, flipping the vegetables halfway through.
Once the veggies are tender and roasted, drizzle the pesto over the top. Claudia said: “Maximum flavor reached with minimal effort.”
The food writer explained that you don’t need a lot of pesos, as a little goes a long way. Claudia said: “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.”
Claudia listed all of the vegetables that are complimented by pesto, these include:
- Carrots
- Zucchini (courgette)
- Broccoli
- Cauliflower
- Red Onion
- Brussels Sprouts
- Beets (beetroot)
- Bell Peppers
- Potatoes