Roasted Veggies with Pistachio Pesto

What You Get

Asparagus 

Carrots 

Radishes 

Spring onions 

Pistachio pesto 

What You’ll Need

Olive oil 

Salt and freshly ground pepper 

Makes 4 side servings

Active Time: 15 minutes 

Total Time: 45 minutes 

Preheat the oven to 450°F. Trim the asparagus, snapping off any woody ends. Trim the carrots and cut them in half lengthwise. Trim the radishes and cut them into halves, depending on size. Trim the spring onions. Pile the asparagus, carrots, radishes, and spring onions onto a sheet pan. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast until tender, about 30 minutes. Drizzle with the pesto and serve warm

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