Roasted Potatoes and Carrots with Pesto Rosso

1.Preheat your oven to 200°C (400°F).

2.In a large mixing bowl, combine the diced potatoes and sliced carrots. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.

3.Spread the potatoes and carrots in a single layer on a baking sheet lined with parchment paper.

4.Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.

5.Once the vegetables are done, remove them from the oven and let them cool for a few minutes.

6.In a separate bowl, mix the roasted potatoes and carrots with the pesto rosso until well combined.

7.Transfer to a serving dish and garnish with fresh basil leaves before serving.