Fall Spiral Veggie Bake


Description

Fall Spiral Vegetable Bake

Ingredients

1  
purple sweet potato
1  
regular sweet potato
1  
russet potato
2  
small beets
2 tablespoons
Olive Oil
   
salt and pepper (to taste)
1⁄2 cup
pesto*

Notes

*Try Kelly's Carrot Top Pesto

Instructions

  1. Preheat oven to 350 F.
  2. Wash potatoes and beets well. You can peel or leave skin on. Using a mandoline, slice each potato to about ⅛” thickness.
  3. Spread pesto on bottom of a 9-inch pie pan. Layer vegetables in a spiral, then brush with olive oil and sprinkle with salt and pepper.
  4. Roast for 40-45 minutes, or until vegetables are completely tender and slightly crispy around the edges.
  5. Serve with fresh herbs and more pesto (optional).

Yields 8 Servings