Roasted Spring Vegetables with Arugula Pestoa

April 01, 2013

This side dish is perfect for a holiday party. Not only does it look beautiful; it tastes beautiful as well. And it's healthy too!

4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
5 teaspoon(s) extra-virgin olive oil
4 cup(s) peeled baby carrots
1 bunch asparagus, trimmed and cut into thirds
½ teaspoon(s) salt
1 clove garlic, peeled
5 cup(s) baby arugula
½ cup finely shredded Asiago cheese
¼ cup toasted pine nuts*
¼ cup extra-virgin olive oil
¼ teaspoon salt

1. To prepare the vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F. 2. Toss the potatoes with 2 teaspoons of olive oil in a large bowl and spread on a large baking sheet. Roast...
See the full directions on my site

Nutritions

Calories
214

Sodium
442mg
18% DV

Fat
11g
18% DV

Protein
4g
8% DV

Carbs
20g
7% DV

Fiber
7g
29% DV