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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
Preheat oven to 350 F.
Wash potatoes and beets well. You can peel or leave skin on. Using a mandoline, slice each potato to about ⅛” thickness.
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.
Roast for 40-45 minutes, or until vegetables are completely tender and slightly crispy around the edges.
Serve with fresh herbs and more pesto (optional).
Yields 8 Servings
Nosh and Nourish
Description
Fall Spiral Vegetable Bake
Ingredients
Notes
*Try Kelly's Carrot Top Pesto
Instructions
Yields 8 Servings
Nosh and Nourish