pesto roasted carrots, potatoes & chickpeas

A few nights a week I like to prepare smaller dinners 

that are heavy on the veggies.

makes ~3 hefty servings

2-3 medium potatoes, cut into bite sized pieces
a big handful of baby carrots
1 can of chickpeas
2 tbs pesto
extra virgin olive oil
salt & pepper to taste

Preheat the oven to 350 degrees.

In a large bowl, combine all your vegetables and lightly coat them with olive oil (to prevent cooking sheet stick-age). Mix in the pesto, salt and pepper, making sure each piece gets some love.

Place all the veggies on a large cooking sheet. Bake at 350 for 30-40 minutes or until potatoes and carrots are fork tender.

You'll also want to do a taste-test before serving to make sure things are salted & peppered properly.

This is a perfect way to take a break from the meat 

and lighten things up.

Enjoy!

P.S. Don't forget to enter the Apricot Lane giveaway over on Blushing Basics.