Presto Pesto Potato Roast
As promised in this post, here is another of the recipes born of my extra large produce haul.
Ingredients:
- about 1 lb fingerling potatoes, cut as needed to bite size pieces
- 2-3 large carrots, sliced thickly, greens removed (don't throw them out! You can use them for the pesto.)
- about 1 lb fresh green beans, ends snapped off and broken to bite size pieces
- several healthy shakes Montreal steak seasoning
- about 1 cup presto pesto (recipe here)
Directions:![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFG_ma-ajzYlZCVRXK9t8DGCD0dsNmYZmKUjZfXglGzTKBifpjhyphenhyphenZqNyehQhfCZ_ZjfoHI3VQU9z7d6vfMZMJo2syVu_yvrF79LzVCtRhG_X0yWJEo5uooTvY7QDpkYluhNv_Mvkp6vg/s320/Presto+Pesto+Potato+Roast_04.jpg)
- Preheat oven to 400°F
- Prep/cut veggies and toss them in a large, cast iron skillet or roasting pan with the seasoning and pesto.
- Roast
in 400°F until veggies are tender and slightly browned (about 30-40
minutes), stirring a couple times to make sure everything browns/cooks
evenly.
- Serve with a flourish (optional)
- Pretend/allow your family or guests to think it took a lot more time and effort to prepare (optional)
- Enjoy! (Probably not optional)
The finished product isn't nearly as pretty as it is in progress, I admit. That said, the textures and flavour more than make up for the presentation. If you really want to make it look better, garnish with a dollop of uncooked pesto and a bit of carrot greens. That will dress it up nicely. My batch got eaten up too fast to allow for any fancy looking garnishes!
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