I didn’t set out to make a family-approved veggie dish. I actually made this more for me — something a little extra to go with the chicken I threw in the oven last minute. Roasted asparagus and carrots over lemony yogurt with a chunky basil-walnut-Parmesan situation on top. I wasn’t even going to say anything about it when I served dinner because, honestly, sometimes I’m the one getting in the way of my kids eating vegetables. (Even the big ones. Even the ones who cook with me.)
So I stayed quiet. Waited. Braced for “Mom, why did you make this?”
Instead I got:
“Wait… this is actually really good.”
“I didn’t think I’d like the yogurt with it but that Parmesan thingy is amazing.”
“You should post this.”
Stamp of approval from the teens. My preschooler asked me to remove “the green stuff” and just hand him a chunk of Parmesan. He’s been known to eat half a block, so I wasn’t surprised. But he did eat an asparagus… so I guess that’s pretty good. I’ll take it.
Why This Roasted Asparagus and Carrots Recipe Works
I absolutely love asparagus in all its forms, but roasted asparagus has got to be my favorite way to enjoy it, especially during spring when it’s in season. This roasted asparagus and carrots recipe is unique and delicious, and it might even win over the asparagus-averse eaters in your life like it did in mine!
Everything in this dish comes together beautifully—crisp yet tender veggies, cool tangy yogurt, and herby, cheesy pesto on top. Once assembled, it creates a gorgeous presentation on your table, and only you will know how effortlessly it came together.
Ingredients You Need
For the Vegetables
- Carrots: Those purple, yellow and orange multicolored carrots make for a gorgeous presentation, but don’t worry if you only have orange—they’ll still taste amazing!
- Asparagus: If the stalks are thin, they might be done cooking before the carrots, so add them to the sheet pan halfway through the cooking time!
- Olive Oil: To coast the vegetables and add extra flavor.
- Kosher Salt & Black Pepper: To taste!
For the Pesto
- Parmigiano Reggiano: Use a block of parmesan cheese to cut it up into small chunks. It adds texture and a lot of flavor to the pesto!
- Basil: Fresh basil leaves lend that classic pesto flavor.
- Walnuts: My personal favorite here, they add a buttery richness that’s just perfect! However, pine nuts, pistachios or almonds work well here too. Just be sure they’re unsalted and ideally toasted for better flavor.
- Olive Oil: This brings everything together into that loose, spoonable consistency we’re after.
- Kosher Salt & Black Pepper: Add to taste.
To Serve
- Greek Yogurt: Use a plain, full-fat Greek yogurt. It creates a thick, luscious base layer that adds just a slightly tangy flavor!
- Lemon Zest: For a little bit of extra brightness!
How to Make Roasted Asparagus & Carrots with Chunky Pesto
- Preheat. Preheat your oven to 425°F.
- Roast the Vegetables. Toss the carrots and asparagus with olive oil, salt, and pepper. Spread them out on a sheet pan — no crowding — and roast for 20–25 minutes, until tender and golden in spots.
- Make the Pesto. While the vegetables roast, make the pesto. Take your piece of Parmesan and use the tines of a fork to gently smash it in a shallow bowl or plate — you’ll get a mix of small crumbles and bigger shards, which is exactly what you want. Transfer that to a cutting board. Add the basil and walnuts to the board and chop everything together until it’s rough but cohesive.
- Adjust the Flavors. Scoop into a small bowl, stir in the olive oil, and season with salt and pepper. Taste and adjust — more oil if you want it looser, more basil if you’ve got extra. It’s a very flexible pesto.
- Assemble Yogurt & Lemon Zest. Spoon the yogurt onto a serving platter. Zest the lemon directly over it and swirl the whole thing with the back of a spoon.
- Add Vegetables & Pesto. Pile the roasted vegetables on top. Spoon the pesto generously over everything. Finish with a little more olive oil or a few extra basil leaves, if you’re feeling it.
Tips for Success
- Give the veggies space! Crowding the pan just steams everything, so be sure to spread them out into a single layer on the baking sheet for those caramelized, golden edges.
- Check your asparagus halfway through cooking to make sure they’re not getting too done—especially if they’re on the thinner side.
- Don’t overthink the pesto, The charm is in its rustic, chunky texture. Just roughly chop everything up, taste for salt and pepper, and adjust as you prefer!
- Serve the roasted asparagus and carrots with chunky pesto warm or at room temperature. There is no need to rush to serve while the vegetables are still warm, since they will be just as delicious at room temperature!
- While I served the pesto over the top of the roasted carrots and asparagus, you can toss everything together and then serve on top of the bed of Greek yogurt instead! Top it off with grated parmesan cheese and a squeeze of fresh lemon juice if desired.
Serving Suggestions
This versatile roasted veggie salad pairs beautifully with so many main courses! I love it alongside miso butter salmon, baked and broiled chicken thighs, or even next to a creamy bolognese pasta. For lighter options, the leftovers make an amazing grain bowl with quinoa or farro for lunch, or you can simply enjoy it with a piece of crusty bread! I’ve brought this to countless potlucks and dinner parties, where it works as a side dish and a vegetarian main, and I always come home with an empty platter and requests for the recipe!
Frequently Asked Questions
You can, but I actually think the hand-chopped method is faster and gives you that perfect chunky texture. Plus, one less thing to clean!
Go for it! You can try it with bell peppers, zucchini, and even sweet potatoes. Just adjust roasting times accordingly since denser veggies need longer in the oven, and aim for all of the veggies to have a similar size.
More Recipes to Try
- Crispy Air Fryer Sweet Potato Wedges
- Spicy Tuna Sandwich
- Paprika Dip
- Jalapeño Artichoke Dip
- Chicken Fajita Wraps
recipe:
PrintRoasted Asparagus and Carrots with Chunky Pesto
I’ve never seen vegetables disappear so quickly as when I serve Roasted Asparagus and Carrots with Chunky Pesto. This colorful, flavor-packed side dish has become a staple in our weekly meal rotation because it’s easy to make, full of good stuff, and – most importantly – gets eaten with enthusiasm by everyone at the table!
- Yield: 4-6 1x
Ingredients
For the veggies:
- 6 to 7 multicolored carrots, peeled and halved lengthwise
- 1 bunch asparagus, ends trimmed
- Olive oil
- Sea salt and black pepper
For the base:
- 1 cup full-fat Greek yogurt
- Zest of 1 lemon
For the chunky pesto:
- 4-inch piece Parmigiano Reggiano
- 2/3 cup packed fresh basil leaves
- 1/3 cup walnuts
- 1/4 cup olive oil
- Sea salt and black pepper
Instructions
- Preheat your oven to 425°F.
- Toss the carrots and asparagus with olive oil, salt, and pepper. Spread them out on a sheet pan — no crowding — and roast for 20–25 minutes, until tender and golden in spots.
- While the vegetables roast, make the pesto. Take your piece of Parmesan and use the tines of a fork to gently smash it in a shallow bowl or plate — you’ll get a mix of small crumbles and bigger shards, which is exactly what you want. Transfer that to a cutting board. Add the basil and walnuts to the board and chop everything together until it’s rough but cohesive.
- Scoop into a small bowl, stir in the olive oil, and season with salt and pepper. Taste and adjust — more oil if you want it looser, more basil if you’ve got extra. It’s a very flexible pesto.
- Spoon the yogurt onto a serving platter. Zest the lemon directly over it and swirl the whole thing with the back of a spoon.
- Pile the roasted vegetables on top. Spoon the pesto generously over everything. Finish with a little more olive oil or a few extra basil leaves, if you’re feeling it.
Notes
- On the asparagus: Thinner stalks will roast faster. If yours are very slim, add them to the pan halfway through the carrot roasting time so they don’t overcook.
- Nut swap: Walnuts give a soft, earthy flavor, but pine nuts, pistachios or almonds work well here too. Just be sure they’re unsalted and ideally toasted for better flavor.
Keywords: roasted asparagus and carrots
