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Roasted Baby Potatoes & Asparagus with Pesto and Parmesan

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Crispy baby potatoes and tender asparagus tossed in herby pesto and finished with shaved Parmesan. This bright, savory dish makes an effortless side or light vegetarian meal bursting with spring flavors.

Ingredients

Scale
  • 1 lb baby potatoes
  • 1 bunch asparagus, trimmed and chopped
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1/4 cup basil pesto (homemade or store-bought)
  • 1/4 cup shaved Parmesan cheese

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
  3. Add chopped asparagus and remaining olive oil to the pan, toss together, and roast another 15 minutes, or until veggies are tender and golden.
  4. Remove from oven and transfer to a serving bowl.
  5. While warm, toss roasted vegetables with basil pesto until evenly coated.
  6. Top with shaved Parmesan before serving. Serve warm or at room temperature.

Notes

  • Use small, evenly sized baby potatoes for uniform cooking.
  • Swap Parmesan for a vegetarian hard cheese to make it fully vegetarian.
  • Great served alongside grilled chicken or as part of a brunch spread.

Nutrition

Keywords: roasted baby potatoes, asparagus pesto, vegetarian side, spring vegetables, Parmesan

Find it online: https://foodiecara.com/roasted-baby-potatoes-asparagus-with-pesto-and-parmesan/