- 1/2 cup chopped peeled sweet potato (about 1 small)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon grated lemon rind
- 5/16 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 4 ounces Brussels sprouts, trimmed and halved
- 1/2 ounces Parmesan cheese, grated and divided (about 2 tablespoons)
- 1 large shallot, quartered lengthwise
- 1/2 (10-oz.) pkg. cauliflower florets
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 1/2 (5-oz.) pkg. baby arugula
- 1 1/2 tablespoons chopped almonds, toasted
- Preheat oven to 500°F. Place a rimmed baking sheet in oven (leave pan in oven while it preheats).
- Combine sweet potato, 1 tablespoon oil, rind, 3/16 teaspoon salt, pepper, Brussels sprouts, 1 tablespoon 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 1 tablespoon oil, remaining 1/8 teaspoon salt, tarragon, and vinegar in a large bowl. Add arugula; toss to coat. Divide arugula mixture among 2 plates. Top evenly with vegetable mixture, remaining 1 tablespoon Parmesan cheese, and almonds.
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.
Makes 2 Servings (serving size: about 1 1/2 cups)
- CARBOHYDRATE 24.0 g
- FIBER 6.0 g
- PROTEIN 9.0 g
- SODIUM 482.0 mg
- FAT 19.0 g
- SUGARS 5.0 g