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.