Fall Spiral Veggie Bake

Fall Spiral Veggie Bake


Fall Spiral Vegetable Bake


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*


*Try Kelly's Carrot Top Pesto


  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