Monday 16 October 2017

Presto Pesto Potato Roast

  As promised in this post, here is another of the recipes born of my extra large produce haul. 

  • 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)
  1. Preheat oven to 400°F
  2. Prep/cut veggies and toss them in a large, cast iron skillet or roasting pan with the seasoning and pesto. 
  3. 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. 
  4. Serve with a flourish (optional)
  5. Pretend/allow your family or guests to think it took a lot more time and effort to prepare (optional)
  6.  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!


No comments:

Post a Comment