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Roasted Spring Vegetables With Arugula Pesto

Roasted Spring Vegetables With Arugula Pesto
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 15 minutes | Total Time: 40 minutes
  • 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
  • 1/2 teaspoon
    salt
  • 1/2 cup
    baby arugula, for garnish
  • 1 clove
    garlic, peeled
  • 5 cups
    baby arugula
  • 1/2 cup
    finely shredded Asiago cheese
  • 1/4 cup
    toasted pine nuts, (see Tip)
  • 1/4 cup
    extra-virgin olive oil
  • 1/4 teaspoon
    salt
Instructions
  1. To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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, 1/4 cup oil and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
  6. Toss the roasted vegetables with 1/3 cup pesto and 1/2 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.

 

Tip

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.

Nutritional Information

Makes: 8 servings, scant 1 cup each
  • Calories157
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol2 g
  • Carbohydrates21 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium243 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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