Go Back
+ servings

Roasted Carrots and Asparagus with Pesto Sauce

A quick and easy side dish
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish
Cuisine: American
Keyword: asparagus, carrots
Servings: 2 people


  • 4 carrots peeled and cut on a diagnol
  • 6 stalks asparagus cut into 2 inch pieces
  • olive oil for coating
  • salt and pepper to taste
  • 2 tablespoons pesto homemade or commercial


  • Preheat the oven to 400°F.
  • Prep the carrots and asparagus by peeling the carrots and cutting them on the diagional. Break off the bottom of the asparagus stalk. It's a bit tough and doesn't have that much flavor.
  • Transfer the carrots and aspargus to a bowl, drizzle a little olive oil on top and season with salt and pepper. Stir to coat well.
  • Line a sheet pan with aluminum foil, then transfer the vegetables to the pan. Roast at 400°F for about 12 minutes until the vegetables are tender. Don't let them burn.
  • Transfer the carrots and asparagus back to the bowl you origionally used and add 1 to 2 tablespoons of pesto sauce.
  • Stir to combine. Taste and adjust seasoning with salt and pepper.
  • There you have it.