Preheat your oven to 425°F (220°C) to ensure proper roasting.
Wash and peel the carrots and beets. Dice the carrots, peel and cube the potatoes, chop the broccoli into florets, and slice the red bell pepper and red onion into bite-sized pieces.
In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil, and season with salt and black pepper. Toss until evenly coated.
Spread the seasoned vegetables in a single layer on the baking sheet. Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Remove the roasted vegetables from the oven and combine them with the pesto in a large bowl. Toss gently until well-coated.
Transfer the Pesto Vegetables to a serving platter and enjoy warm.
