Roasted Veggies with Pistachio Pesto Kit

What You Get

Asparagus

Carrots

Radishes

Spring onions

Pistachio pesto

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

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