Roasted Carrots And Fennel With Tomato And Olive Pesto

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1 medium onion, sliced 1/4 inch thick and separated into rings

4 large carrots, sliced on the diagonal 1/2-inch thick

1 large fennel bulb—halved, cored and cut into 1/2-inch wedges

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup tomato-olive pesto

2 tablespoons pitted oil-cured black olives, halved (optional)

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