Roasted Carrots and Asparagus with Pesto Sauce
A quick and easy side dish
Servings: 2 people
Ingredients
- 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
Instructions
- 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.