ADVERTISEMENT
Roasted Spring Vegetables with Arugula Pesto
Roasted Spring Vegetables with Arugula Pesto
5 Reviews
From the EatingWell Kitchen
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted leg of lamb. If you can find beautiful, freshly harvested small carrots, they'll look and taste the best in this dish.
- By: Katie Webster EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Roasted Vegetables
- 4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
- 5 teaspoons extra-virgin olive oil, divided
- 4 cups peeled baby carrots
- 1 bunch asparagus, trimmed and cut into thirds
- ½ teaspoon salt
- ½ cup baby arugula for garnish
- Arugula Pesto
- 1 clove garlic, peeled
- 5 cups baby arugula
- ½ cup finely shredded Asiago cheese
- ¼ cup toasted pine nuts (see Tip)
- ¼ cup extra-virgin olive oil
- ¼ teaspoon salt
Preparation
-
Active
-
Ready In
- To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
- Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
- Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
- Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
- To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, ¼ cup oil and ¼ teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
- Toss the roasted vegetables with ⅓ cup pesto and ½ teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.
- Make Ahead Tip: Prepare pesto (Step 5); cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
- Kitchen Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: scant 1 cup
- Per serving: 158 calories; 7 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 4 g protein; 66 mcg folate; 2 mg cholesterol; 5 g sugars; 0 g added sugars; 8,414 IU vitamin A; 13 mg vitamin C; 66 mg calcium; 2 mg iron; 254 mg sodium; 664 mg potassium
- Nutrition Bonus: Vitamin A (168% daily value), Vitamin C (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, 1½ vegetable, 1½ fat
Reviews 5
July 21, 2013
By: EatingWell User
better w/ a few tweaks
for a lighter and, actually, more flavorful pesto, substitute the oil w/ fresh lemon juice and a bit of chicken broth (to your desired consistency). Also, add some red pepper flakes into the mix.
For as yummy as the pesto is, I think its full flavor and nuances are somewhat masked by the flavor of the veggies. I made the pesto (w/ the tweaks) and thought it was so good that I decided to give it more of a star role in tonight's dinner.
March 28, 2013
By: EatingWell User
Perhaps some lemon
I would add some lemon to the pesto to brighten it up a bit. That was my only problem with this dish. It needed a kick, which I'm going to supply with the lemon next time around, which will be Easter.
Pros: Excellent recipe for spring!
Cons: Perhaps a bit bland??
April 24, 2011
By: rosetradition
Excellent!!
I made this to accompany lamp chops and my husband and I were both pleasantly surprised. This was such a wonderful way to showcase veggies and the twist on the pesto was so delicious!! The only thing I changed was adding a little fresh ground pepper in when I tossed the roasted veggies and pesto. This is a keeper in our household!!!
Pros: Flavorful and easy
Cons: NOTHING
April 25, 2010
By: EatingWell User
this is as beautiful as it is delicious, but i think it needs a little something- maybe a bit dry...? the flavors were great, i would definitely make this again, just need to figure out what i might add to give it a bit more depth.
April 01, 2010
By: EatingWell User
A wonderful dish! Beautiful to look at and even better to taste. My housemates love when I cook this for them and I've even gotten requests for it.
