This week’s post comes from our contributions to the Spa Week blog. I made this dish a while back and I am still thinking about it! In this super easy recipe we roast three spring veggies and toss with a quick arugula pesto for a winning side dish. This dish would go great with a spring lamb, roasted chicken, or piece of salmon and would also be a great addition to a pot luck or dinner party. Asparagus is rich with anti-oxidants and anti-inflammatory compounds, which are great for your body inside and out. It also contains a ton of Vitamin A, which has been proven to benefit the skin. It’s what retinoid face creams are derived from.

Roasted Spring Vegetables with Arugula Pesto
Adapted from eatingwell.com

Ingredients:
4 cups red new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
4 cups baby carrots
1 bunch of asparagus, trimmed and cut into thirds
5 teaspoons extra virgin olive oil, divided

For the Pesto:
1/2 teaspoon salt
1/2 cup baby arugula for garnish
1 clove garlic, peeled
5 cups baby arugula
1/2 cup finely shredded Asiago or Parmesan cheese
1/4 cup toasted pine nuts
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Method:
Position two oven racks on upper third and lower third of oven and preheat to 425 degrees.

Toss potatoes with 2 teaspoons of oil and spread on a baking sheet. Roast in lower third of oven for 5 minutes.

Toss carrots with 2 teaspoons of oil and spread on another baking sheet and roast in top third of oven for 15 minutes after the first 5 minutes that the potatoes have been roasting.

Toss asparagus with remaining one teaspoon of oil, add to the baking sheet with the potatoes and continue roasting all veggies for 8-10 more minutes until asparagus is tender.

To make the pesto:
Mince garlic in food processor. Stop and add arugula, cheese, pine nuts, 1/4 oil and 1/4 teaspoon salt and pulse until combined.

Toss the roasted veggies with 1/3 cup of pesto and 1/2 teaspoon salt in a large bowl and serve.