A palette of roasted vegetables in rich autumn hues, topped with an elegant swipe of green arugula pesto. Garnished with a sprinkle of nutty Parmesan and a handful of peppery arugula leaves.

Winter Harmony Roast with Arugula Pesto

Name: Winter Harmony Roast with Arugula Pesto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 packed cups, plus extra for garnish arugula None; 1/2 cup plus 2 tablespoons, divided olive oil None; 1/3 cup parmesan cheese freshly grated; 2 tablespoons pine nuts toasted; 2 garlic cloves peeled and minced; 2 medium sweet potatoes cut into 1-inch cubes; 16 brussels sprouts halved; 1 medium red onion cut into wedges; 2 tablespoons lemon juice None; 1/2 teaspoon, plus extra to taste sea salt None; 1/2 teaspoon, plus extra to taste cracked black pepper None

A hearty, vibrant roast with distinctive arugula pesto

Category Main Course

Prep 20 minutes

Cook 25 minutes

Style American

Technique roasting

Diet Friendly Vegetarian

Daily recipe · November 28, 2024

A little about this dish

Invigorate your taste buds with this refreshing yet cozy interpretation of an American classic! Our recipe features Arugula, a peppery green known for its vibrant flavor, coupled with the comforting textures of roasted winter vegetables.

Ingredients (for 2)

Arugula — 2 packed cups, plus extra for garnish — None
Olive oil — 1/2 cup plus 2 tablespoons, divided — None
Parmesan cheese — 1/3 cup — freshly grated
Pine nuts — 2 tablespoons — toasted
Garlic cloves — 2 — peeled and minced
Sweet potatoes — 2 medium — cut into 1-inch cubes
Brussels sprouts — 16 — halved
Red onion — 1 medium — cut into wedges
Lemon juice — 2 tablespoons — None
Sea salt — 1/2 teaspoon, plus extra to taste — None
Cracked black pepper — 1/2 teaspoon, plus extra to taste — None

Preparation

Step 1 — 🌡️🔥⏲️

Preheat your oven to 425°F (220°C).
Step 2 — 🥔🧅🥬🌶️🥣

Toss the sweet potatoes, Brussels sprouts, and red onion in a large bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Then spread evenly on a parchment-lined baking sheet.
Step 3 — 🌡️🔥🥔🥬

Roast the tossed vegetables in the preheated oven for 20-25 minutes, or until they are tender and caramelized.
Step 4 — 🌿🧀🌰🍋🧂🪓

While the vegetables are roasting, prepare the arugula pesto. In a food processor, combine 2 packed cups of arugula, 1/3 cup of freshly grated Parmesan cheese, 2 tablespoons of toasted pine nuts, 2 minced garlic cloves, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Pulse till coarsely chopped. Then, with the food processor running, slowly add in 1/2 cup of oil until the pesto is smooth.
Step 5 — 🍽️🌿🧀

Once the vegetables are roasted, place them on the plates. Generously drizzle each portion with the arugula pesto. Garnish with extra arugula and a sprinkle of freshly grated Parmesan cheese before serving.

A final fox tip

This dish is customizable with any seasonal vegetables you prefer. To incorporate some protein, try adding roasted chicken or chickpeas. Engage children in making this dish by letting them toss vegetables in olive oil, or pulsing the pesto!