Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon which is your desired doneness and the veggies are soft and start to caramelize on the edges.Rub a few tablespoons of the sage pesto over each file. Remove the veggies from the oven and push them to one side of the pan put the salmon on the other side.With the motor running, drizzle in all of oil.In a food processor, combine the sage, kale and pistachios and pulse until finely chopped.Roast for about 20 minutes or until the veggies are slightly tender. On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes and brussels sprouts with the olive oil.Roasted Vegetable and Sage Pesto Baked Salmon Ingredients With this recipe, everything goes in one pan and all the pesto ingredients are in your food processor. At the end of the day after we’ve enjoyed a wonderful meal, my least favorite task is to get up and scrub pots and pans and clean up more dishes than necessary. One of the beauties of this recipe is that there are fewer dishes to wash. In the springtime try adding artichokes, peas and asparagus. In the summer you can use fresh zucchini, bell peppers, corn and eggplant. This time of year we are roasting mostly root vegetables including carrots, beets, potatoes and onions with squash, Brussel sprouts, turnips and rutabaga. Our roasted vegetable recipe changes throughout the seasons. I will often make a large sheet pan of assorted roasted vegetables and keep them in the refrigerator to add to rice bowls for lunch, salads, charcuterie boards, or even on homemade pizza. They are also delicious with chicken, red meat or simply by themselves. I also love the vibrant green that it produces. I love the earthy flavor created by the combo of sage and kale. This version of pesto is slightly different than the classic pesto that is so popular with basil and pine nuts. Here, I mixed vegetables with the risotto and served it on a bed of sautéed spinach and baby kale drizzled with some of the sage pesto. You can serve them with risotto for example. They are delicious with just about any dish. You don’t actually need a particular recipe to enjoy roasted vegetables. This recipe is for Roasted Vegetables and Sage Pesto Baked Salmon. It’s a slightly altered recipe from one of my favorite cookbooks, Half Baked Harvest. For this week’s Heinen’s 4 PM Panic recipe post I thought I would share one of my favorite roasted vegetable recipes. The entire house smells delicious when there is a pan of assorted vegetables and a few cloves of garlic roasting in a hot oven. Roasted vegetables are a staple in my cooking throughout the year but never more consistently than in the fall and winter months. This recipe and photos were provided by Sally Roeckell of Table and Dishand were originally published at.

Half baked harvest sheet pan