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Roasted Vegetables with Carrot Top Pesto for Meal Prep

Emilie Abijanac

Emilie Abijanac

January 1, 2019
Roasted Vegetables with Carrot Top Pesto 
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50 min

Total

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6

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 lb Brussels sprouts

    cleaned and halved

  • 1 head cauliflower

    cleaned and cut into medium pieces

  • 2 bunches whole carrots (tops reserved for pesto)

    cleaned and cut in half lengthwise and widthwise

  • 1 ea butternut squash

    peeled, seeded and cut into ¼" thick half moons

  • 1 ea acorn squash

    seeded and cut into 12 wedges

  • 1 ea delicata squash

    seeded and cut into ¼" thick half moons

  • 2 large red onions

    peeled and cut into ¼" thick slices

  • 2 ea broccoli crowns

    cleaned and cut into medium pieces

  • 1 ea lemon

    zested

  • 1 c avocado oil

  • 1 tsp kosher salt

  • 1 tsp ground black pepper

Carrot Top Pesto

  • 2 bunches carrot tops

    fronds picked and thick stems removed

  • 1 ea orange

    juiced and zested

  • 1 clove garlic

  • ¼ c Parmesan cheese

    grated

  • ¼ c avocado oil

  • 1 tsp kosher salt

  • ½ tsp ground black pepper

Step By Step

Instructions

1
Preheat oven to 400°F.
2
Toss each type of vegetable separately in 1 Tbsp of avocado oil and season with salt and pepper. For example, toss whole carrots in 1 Tbsp of oil, toss the broccoli in 1 Tbsp of oil, etc. Place 1 type of vegetable on baking sheet and roast for 10 minutes. Repeat process for the different vegetables.
3
After roasting, toss all types of squash together.
4
After roasting, toss broccoli with lemon zest.
5
Once vegetables have cooled, portion two types of vegetables per meal prep container. This will give you different combinations and enough for 6 meals with Herb and White Wine Marinated Chicken Breasts.
6
Place all ingredients in food processor excluding avocado oil. Puree on low speed for 3 minutes then add oil in a slow, steady drizzle.
7
Portion sauce into airtight containers to serve with Herb and White Wine Marinated Chicken Breasts.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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