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