EatingWell: Side note: Spring veggies are a quick complement to any dinner
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.
Roasted Spring Vegetables with Arugula Pesto
Serves 8
Serving size: scant 1 cup
Active Time: 15 minutes
Total Time: 40 minutes
For the roasted vegetables:
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
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