Fall Spiral Veggie Bake
Fall Spiral Vegetable Bake
purple sweet potato
regular sweet potato
salt and pepper (to taste)
Carrot Top Pesto
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