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SideChef
Recipes
Gluten-Free
Roasted Carrot and Asparagus with Pistachio Pesto

13 INGREDIENTS • 6 STEPS • 30MINS

Roasted Carrot and Asparagus with Pistachio Pesto

Recipe

4.5

4 ratings
On this easy side, roasted carrots and asparagus get the royal treatment - a generous drizzle of savory pistachio pesto that you’ll want to eat straight out of the blender. This delicious dish brings it back to basics, proving again that simple recipes can still steal the show!
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On this easy side, roasted carrots and asparagus get the royal treatment - a generous drizzle of savory pistachio pesto that you’ll want to eat straight out of the blender. This delicious dish brings it back to basics, proving again that simple recipes can still steal the show!
author_avatar
Lana Damian at SideChef
Hi, I'm Lana. Cooking is my passion, so I'm bringing recipes to you from the SideChef studio kitchen.
https://www.sidechef.com/

30MINS

Total Time

$2.52

Cost Per Serving

Ingredients

Servings
6
us / metric
Roasted Vegetables
Carrot
3 cups
Carrots
peeled and sliced into quarters lengthwise
Asparagus
1 bunch
Asparagus, trimmed
about 1 pound
Lemon
1
Lemon
sliced into rounds
Olive Oil
2 Tbsp
Olive Oil
Fine Salt
1/2 tsp
Fine Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Pistachio Pesto
Fresh Basil Leaf
2 cups
Fresh Basil Leaves, loosely packed
Grated Parmesan Cheese
1/3 cup
Grated Parmesan Cheese
Roasted Salted Pistachios
1/2 cup
Roughly Chopped Roasted Salted Pistachios
plus extra for garnish
Olive Oil
1/2 cup
Olive Oil
Garlic
1 clove
Garlic, minced
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
331
Fat
29.1 g
Protein
6.4 g
Carbs
14.8 g
Love This Recipe?
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Roasted Carrot and Asparagus with Pistachio Pesto
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author_avatar
Lana Damian at SideChef
Hi, I'm Lana. Cooking is my passion, so I'm bringing recipes to you from the SideChef studio kitchen.
https://www.sidechef.com/

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 1 Preheat the oven to 400 degrees F (200 degrees C).
step 2
On a baking tray, toss Carrots (3 cups) with Olive Oil (2 Tbsp), Fine Salt (1/2 tsp), and Pepper (1/2 tsp). Roast in the oven for 10-15 minutes.
step 2 On a baking tray, toss Carrots (3 cups) with Olive Oil (2 Tbsp), Fine Salt (1/2 tsp), and Pepper (1/2 tsp). Roast in the oven for 10-15 minutes.
step 3
Remove the tray from the oven, then add the Asparagus (1 bunch) and Lemon Slice (1) to the baking tray and toss so that the asparagus is fully coated in oil. And bring it back to the oven for 5-10 more minutes, or until the vegetables are tender and slightly browned. Set aside.
step 3 Remove the tray from the oven, then add the Asparagus (1 bunch) and Lemon Slice (1) to the baking tray and toss so that the asparagus is fully coated in oil. And bring it back to the oven for 5-10 more minutes, or until the vegetables are tender and slightly browned. Set aside.
step 4
Pulse Fresh Basil Leaves (2 cups), Cheese (1/3 cup), Roasted Salted Pistachios (1/2 cup), Garlic (1 clove), Salt (1/2 tsp), and Pepper (1/2 tsp) in a food processor until finely chopped.
step 4 Pulse Fresh Basil Leaves (2 cups), Cheese (1/3 cup), Roasted Salted Pistachios (1/2 cup), Garlic (1 clove), Salt (1/2 tsp), and Pepper (1/2 tsp) in a food processor until finely chopped.
step 5
Add Olive Oil (1/2 cup) in a stream, scraping down the sides occasionally until mixture reaches a slightly coarse paste. Add more olive oil as needed for a smoother consistency.
step 5 Add Olive Oil (1/2 cup) in a stream, scraping down the sides occasionally until mixture reaches a slightly coarse paste. Add more olive oil as needed for a smoother consistency.
step 6
Toss the pesto with the vegetables. Sprinkle with remaining chopped pistachios and serve.
step 6 Toss the pesto with the vegetables. Sprinkle with remaining chopped pistachios and serve.

Tags

Gluten-Free
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Easter
Father's Day
Vegetarian
Quick & Easy
Mother's Day
Spring
Side Dish
Vegetables
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