Vegetables can be sparse in winter months when holiday braises, hearty stews, and centerpiece roasts tend to take over. This seasonal vegetable plate will help you stick to your calorie plan, and can be altered easily depending on what's available. Don't be scared of a hot oven—roasting the veggies at 500°F gets the job done quickly and gives the vegetables a nice golden color. Tarragon has an anise flavor similar to fennel; you can omit it or substitute sliced green onions or parsley for a fresh pop.
1 cup chopped peeled sweet potato (about 1 small)
1/4 cup olive oil, divided
1 teaspoon grated lemon rind
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
8 ounces Brussels sprouts, trimmed and halved
1 ounces Parmesan cheese, grated and divided (about 1/4 cup)
2 large shallots, quartered lengthwise
1 (10-oz.) pkg. cauliflower florets
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1 (5-oz.) pkg. baby arugula
3 tablespoons chopped almonds, toasted
Added sugars 0g
Calcium 20% DV
Potassium 18% DV
How to Make It
Preheat oven to 500°F. Place a rimmed baking sheet in oven (leave pan in oven while it preheats).
Combine sweet potato, 2 tablespoons oil, rind, 3/8 teaspoon salt, pepper, Brussels sprouts, 2 tablespoons Parmesan cheese, shallots, and cauliflower in a bowl. Spread potato mixture on preheated pan; bake at 500°F for 15 minutes or until golden brown.
Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, tarragon, and vinegar in a large bowl. Add arugula; toss to coat. Divide arugula mixture among 4 plates. Top evenly with vegetable mixture, remaining 2 tablespoons Parmesan cheese, and almonds.
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