Mediterranean Roasted Vegetables and Hazelnuts

Looking for a new side dish? Roasted veggies topped with a smooth Mediterranean sauce can be a healthy addition to your meal!

Ingredients

MEDITERRANEAN SAUCE:

¼ cup hazelnuts, toasted, skin removed

3 tablespoons butter, softened

2 tablespoons sun-dried tomatoes, packed in oil

2 tablespoons kalamata olives

1½ teaspoons lemon juice

1 clove garlic

½ teaspoon sage, ground

¼ teaspoon salt

ROASTED VEGETABLES:

1½ cups (8 ounces) baby carrots, cut into ¼-inch rounds

1 pound green beans, whole, topped and tailed

1 yellow bell pepper, seeded and thinly sliced lengthwise

1 red bell pepper, seeded and thinly sliced lengthwise

1 medium (8 ounces) sweet onion, thinly sliced

3 tablespoons vegetable oil

¾ teaspoon black pepper, ground

Preheat oven to 450°F. Line baking sheet with aluminum foil, forming 1-inch sides.
Pulse hazelnuts, butter, tomatoes, olives, lemon juice, garlic, sage and salt in food processor until blended but still chunky; scraping frequently. Set aside.
Place vegetables on aluminum foil-lined baking sheet. Drizzle oil and sprinkle pepper evenly over vegetables.
Bake at 450°F for 30 to 35 minutes, stirring every 5 minutes, until vegetables are tender and starting to brown. Place in serving dish and toss with Mediterranean Sauce until vegetables are coated. Sprinkle with additional chopped hazelnuts, if desired.
To make sauce without a food processor: Finely dice hazelnuts, sun-dried tomatoes and Kalamata olive. Mix with butter, lemon juice, garlic, sage and salt until blended.

Based on 6 servings.

Per serving: