Pesto Roasted Potatoes Carrots and Asparagus

Servings 4
Calories 309 kcal


  • 2 lbs red potatoes
  • 1/2 lb carrots
  • 5 oz asparagus
  • 1/2 cup pesto
  • salt
US Customary - Metric


  1. Preheat oven to 400 and line a large rimmed baking sheet with parchment paper. 

  2. Cut potatoes into about 1/2 inch cubes.

  3. Cut carrots in half and then cut each half into quarters, length-wise.

  4. Cut off white bottoms of the asparagus and cut the stalks in half. 

  5. Combine veggies in a large mixing bowl. Add pesto and mix until all veggies are evenly coated in pesto. 

  6. Spread veggies on the prepared baking sheet in one even layer. Season with a little more salt if needed and bake for 35-45 minutes (depending on the thickness of veggies and how soft you prefer your veggies.)

Nutrition Facts
Pesto Roasted Potatoes Carrots and Asparagus
Amount Per Serving
Calories 309 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 370mg16%
Potassium 1284mg37%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 7g8%
Protein 7g14%
Vitamin A 10380IU208%
Vitamin C 24.8mg30%
Calcium 100mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.