Roasted Carrots and Fennel with Tomato and Olive Pesto - PCOS-Friendly Recipe

Servings: 6

Lunch

This Roasted Carrots and Fennel with Tomato and Olive Pesto is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe courtesy of Grace Parisi.

Ingredients

1 medium onion
4 large carrots
1 large fennel bulb
3 tbsp. extra-virgin olive oil
Freshly ground pepper
1/4 c. tomato-olive pesto
2 tbsp. pitted oil-cured black olives

Instructions

Preheat the oven to 425 degrees F. In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper. Roast the vegetables for 20 minutes, or until crisp-tender and golden.
In a small bowl, stir the pesto with the remaining 1 tablespoon of olive oil. Add the pesto to the vegetables; toss to coat. If using the olives, scatter them on top. Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl and serve hot or at room temperature.
Variation: Serve tossed with pasta or as a side dish for seared salmon, steak, or pork.

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Frequently Asked Questions

Is Roasted Carrots and Fennel with Tomato and Olive Pesto good for PCOS?

Yes, this Roasted Carrots and Fennel with Tomato and Olive Pesto recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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