Roasted Carrots and New Potatoes with Arugula Pesto
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
This tasty side celebrates spring vegetables with a touch of sophistication, yet it's easy enough to make for a crowd!
  • 2 lbs new potatoes
  • 2 lbs carrots cut into coins
  • 2 Tbsp olive oil divided
  • ½ C arugula pesto
  • salt and pepper to taste
  1. Preheat oven to 425º F.
  2. Wash the new potatoes and bring to a boil in a large pot of water. Gently boil for about 5 minutes or until the potatoes can easily be pierced with a fork, but are not cooked to the point of being soft and mushy. It might seem strange to partially cook your potatoes by boiling before roasting, but this technique results in smother, creamier potatoes.
  3. Place the partially cooked potatoes onto a baking sheet and coat with 1 Tbsp of olive oil. Season with salt and pepper to taste. Place the carrots that you have cut into coins onto another baking sheet, and also coat in 1 Tbsp of olive oil and season with salt and pepper to taste. Roast the vegetables in a 425ºF oven for 25 minutes, flipping 15 minutes into cooking.
  4. While the vegetable are roasting, mix up the arugula pesto in a food processor or a blender. For the pesto recipe see my arugula pesto post at:
  5. Coat the roasted vegetables in the homemade arugula pesto and serve immediately.
To read my recipe for arugula pesto go to:
Recipe by Simple Seasonal at