My goal this spring has been to try to get 5-7 vegetables or fruits into our diet so I have been amping up on fresh fruits, planted pots of herbs and spending more time in the produce department. Easter practically begs for fresh salads, spring veggies and beautiful fruit salads. So, here is my spin on a great accompaniament for a pork loin or leg of lamb.
Roasted Spring Vegetables with Arugula Pesto
2 lbs. baby red potatoes, quartered
1 lb. baby carrots
1 lb. fresh asparagus
1 bag frozen pearl onions
1/2 c. Newman's Basalmic Vinegarette salad ressing
1/2 c. pesto (see previous post)
1 lb. arugula leaves
Rinse and drain all fresh vegetables. Cut potatoes in quarters (or eighths depending on size), place in large bowl and drizzle with half of vinegarette. Stir in carrots and onions. Snap of woody ends of asparagus stems, cut asparagus in 1 or 2 inch segments. Bake at 375 degrees for 50 minutes. Remove from oven, cool 10 minutes. In large flat bowl, toss remaining dressing with fresh arugula, add veggies and pesto, toss and serve.
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