Description
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!
Ingredients
Scale
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.