Roasted Root Vegetables
- Preheat your oven to 400F.
- Peal and cube the vegetables.
- Toss the vegetables in enough vegetable oil or bacon grease if you have it for a light coat. Roughly a tablespoon depending on how many veggies you have.
- In one layer on a baking sheet, bake the vegetable for about 30 minutes, or until they are mostly done.
- Remove from the oven and toss the vegetables in prepared pesto.
- Again, in a single layer, roast the vegetables for another 10-20 minutes to dry the pesto out a bit and get it to soak in.
- Serve warm or cold.
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