Roasted Pesto Vegetables

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If you’re into local food and farmers’ markets, we’re into what is not-so-affectionately known as the “Dark Days”. As in, “Damn, it gets dark early these days and why does it have to be so cold we can’t grow food? I sure would love something green.”

Pesto Vegetables - Roasted pesto vegetables are one of those non-recipe recipes. It's so easy, and a new favorite side dish.

Chalk up another reason I love living in Texas. I admit we’re spoiled here, but with a tiny bit of planning you can make this no matter what climate you’re in.

Butternut squash last a long time if stored properly, and Brussels sprouts are a cold-weather plant that are just getting going down here. You can of course buy jarred pesto from the grocery store, but every summer I freeze homemade pesto in cubes so I can easily use it all year long. As basil is typically an over-producer for most people, this solution will help cut down on your basil boredom as well as sneak a little summer into the cold months.

I served the vegetables with a grass-fed breakfast sirloin (a regular sirloin cut smaller, as far as I can tell) topped with a dollop of jalapeño Neufchatel cheese spread that I bought from one of my favorite local cheese makers, Full Quiver Farm.

This is one of those non-recipe recipes. It’s so stinking easy it seems odd to write it down. On the other hand, this is my new favorite side dish.

Pesto Vegetables - Roasted Pesto Vegetables are an incredibly easy side dish to make.

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Roasted Pesto Vegetables

Roasted Pesto Vegetables

Add pesto to your favorite roast vegetables
Author : Megan Myers
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 82 kcal


  • 1 medium butternut squash, peeled and diced into small chunks
  • 1/2 pound Brussels sprouts
  • 1 to 2 tablespoons pesto


  • Preheat oven to 400°F.
  • In a large bowl, mix together the butternut squash and half the pesto until squash is well coated. Spread on a cookie sheet and cook for approximately 15 minutes.
  • While squash is roasting, wash Brussels sprouts and trim off ends. Cut each in half, or quarter if they are larger. Gently mix together sprouts with the rest of the pesto. Add sprouts to the pan of squash and roast for about 10 minutes.
  • Serve with protein of choice.


Calories: 82 kcalCarbohydrates: 10 gProtein: 3 gFat: 4 gSaturated Fat: 1 gCholesterol: 2 mgSodium: 54 mgFiber: 3 gSugar: 2 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. I especially like the giant piece of beef on your plate. Delicious! But the roasted veggies are probably the best part. You are spoiled in Texas!

    1. @Amy, Ha! It’s actually not that big of a piece – I just use a small plate most of the time 🙂 I think I could have eaten just the veggies for dinner and been very satisfied!

  2. Wow, what a great idea! I’m always telling Momma Lee we need to eat more veg, this may be a way to get it into the system, especially in these cold days… awesome.

    Jax x