Crispy Veggies with Kale-Honey Pesto arranged artfully in a bowl with a small dish of cheese and pesto on the side on a faded wood background

Crispy Spring Veggies with Kale-Honey Pesto

This Crispy Spring Veggies with Kale-Honey Pesto recipe has a variety of healthy ingredients to power you up!

5 from 1 vote
Crispy Veggies with Kale-Honey Pesto arranged artfully in a bowl with a small dish of cheese and pesto on the side on a faded wood background
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Crispy Spring Veggies with Kale-Honey Pesto

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Servings: 3
Calories: 573kcal
Author: Olga Miller


For the pesto:

  • ¼ cup roughly chopped roasted walnuts
  • 1 tablespoon minced garlic , divided
  • 1 tablespoon raw honey , optional
  • 3 tablespoons fresh lemon juice , divided
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 cups tightly packed kale leaves
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon nutritional yeast , optional

For the bowls:

  • 1 small bunch golden baby beets , tops trimmed and quartered
  • 1 small bunch baby rainbow carrots , tops trimmed and halved lengthwise
  • 1 small bunch “Easter Egg” radishes , tops trimmed and halved
  • 1 cup sugar snap peas , trimmed
  • 3 tablespoons avocado oil , divided
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh thyme leaves , divided, plus more for garnish
  • 4 ounces shiitake mushrooms
  • 2 tablespoons fresh rosemary leaves , minced
  • 2 tablespoons fresh oregano leaves , minced, plus more for garnish
  • ½ cup goat cheese or cheese alternative , crumbled, optional
  • 1 watermelon radish , thinly sliced, for garnish, optional


  • Make the pesto: In a food processor, combine walnuts, 1½ teaspoons garlic, honey (if using), 2 tablespoons lemon juice, ½ teaspoon salt, and a pinch of pepper; pulse until finely chopped. Add kale leaves and pulse until combined. With the food processor running, drizzle in oil and pulse until combined. Add in nutritional yeast, if using, and pulse to combine. Refrigerate until ready to use.
  • Make the bowls: Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; set aside. In a large bowl, combine beets, carrots, radishes, and peas. Drizzle with 2 tablespoons avocado oil and sprinkle with cumin, 1 tablespoon thyme leaves, and salt and pepper, to taste; toss to coat. Arrange veggies in a single layer on a prepared baking sheet. Roast 10-12 minutes or until peas and radishes are just tender, stirring once; transfer to a bowl. Roast the remaining veggies 5-8 more minutes or until crisp-tender; transfer to the bowl.
  • Reduce oven temperature to 350°F. Line the same baking sheet with a fresh piece of parchment paper; set aside. In a small bowl, combine remaining garlic, lemon juice, avocado oil, and thyme with the rosemary, oregano, and ½ teaspoon salt. Add in mushrooms and toss to coat. Spread mushrooms in a single layer on the prepared baking sheet and roast for 20 minutes.
  • Artfully arrange veggies in serving bowls; garnish with fresh herbs and watermelon radish slices. Serve with pesto.


Nutrition Facts
Crispy Spring Veggies with Kale-Honey Pesto
Amount Per Serving
Calories 573 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 10g50%
Polyunsaturated Fat 9g
Monounsaturated Fat 26g
Cholesterol 17mg6%
Sodium 212mg9%
Potassium 862mg25%
Carbohydrates 28g9%
Fiber 7g28%
Sugar 12g13%
Protein 15g30%
Vitamin A 8938IU179%
Vitamin C 98mg119%
Calcium 254mg25%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Crispy Honey Kale Olga Miller Pesto Spring Vegetables
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