Pesto-Roasted Potatoes and Asparagus Recipe

Name: Pesto-Roasted Potatoes and Asparagus Recipe
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ lb. (680 g) baby potatoes, halved; 2 tbsp. (30 ml) olive oil, divided; ¾ tsp. sea salt, divided; ¼ tsp. black pepper, plus more to taste; 1 tsp. chopped fresh rosemary, or ½ tsp. dried rosemary; 1 lb. (450 g) asparagus, trimmed; 2 tbsp. (30 ml) vegan pesto, plus more as needed; Extra vegan pesto; Fresh rosemary sprigs; Lemon wedges; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Pesto-Roasted Potatoes and Asparagus | Plantsy Vegan Eats

This March sheet-pan recipe keeps dinner simple with golden roasted potatoes, tender asparagus, and spoonfuls of pesto added at the end. It is bright, practical, and easy to serve as a side dish or build into a fuller meal with beans, lentils, or a simple salad.

Yield: 4 servings | Time: 45 minutes

Ingredients

For the Potatoes and Asparagus

1½ lb. (680 g) baby potatoes, halved
2 tbsp. (30 ml) olive oil, divided
¾ tsp. sea salt, divided
¼ tsp. black pepper, plus more to taste
1 tsp. chopped fresh rosemary, or ½ tsp. dried rosemary
1 lb. (450 g) asparagus, trimmed
2 tbsp. (30 ml) vegan pesto, plus more as needed

For Serving

Extra vegan pesto
Fresh rosemary sprigs
Lemon wedges
Extra black pepper

Directions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Add the potatoes to the baking sheet. Toss with 1½ tablespoons (22 ml) olive oil, ½ teaspoon sea salt, black pepper, and rosemary. Arrange the potatoes cut-side down where possible.
Roast for 25 to 30 minutes, turning once, until the potatoes are golden and nearly tender.
Toss the asparagus with the remaining ½ tablespoon (8 ml) olive oil and ¼ teaspoon sea salt.
Add the asparagus to the baking sheet with the potatoes. Roast for 8 to 12 minutes more, until the asparagus is tender and the potatoes are crisp at the edges.
Spoon the pesto over the hot potatoes and asparagus, using just enough to dot the vegetables without covering them completely.
Serve with extra pesto, rosemary sprigs, lemon wedges, and extra black pepper.

Make It Yours

For March, keep the roasted potato base and use the early spring vegetables that look best.

Swap some of the asparagus for broccoli, broccolini, green beans, or spring onions.
Add peas during the last few minutes of roasting, or fold in baby spinach after the pan comes out of the oven so it wilts lightly from the heat.
For a heartier meal, serve the vegetables over lentils, white beans, quinoa, or a simple green salad.
For a brighter finish, add lemon zest or a splash of lemon juice just before serving.