This time of year, as anyone shopping the local farmers market knows, greens are plentiful. Normally when I roast vegetables, I just toss everything with olive oil and stick it in the oven. The method used in the recipe below makes more dirty dishes and requires more attention, but it does get great results. All of the vegetables are done just right – unlike my lazy method where some vegetables are inevitably overcooked or undercooked.
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Roasted Vegetables With Arugula Pesto
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 carrots
1 squash or zucchini, halved or quartered depending on size
1/2 teaspoon salt
1/2 cup baby arugula for garnish
Arugula Pesto – or save a step and use Hope’s Pesto,
available at the Market!
1 clove garlic, peeled
5 cups baby arugula
1/2 cup finely shredded Asiago cheese
1/4 cup toasted pine nuts (I substituted almonds)
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
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 squash a 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, 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.
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.