Ingredients
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2 cups Brussels sprouts, trimmed and cut in half lengthwise
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2 Russet potatoes, peeled and roughly chopped
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4 oz. baby bella mushrooms, cleaned, stems removed, and cut into halves or quarters, depending on size
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1 large bunch asparagus, trimmed and cut into thirds
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1 red bell pepper, cut into 1" squares
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1 red onion, roughly chopped
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1 head garlic, peeled and roughly chopped
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1/4 cup extra virgin olive oil
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1/2 teaspoon black pepper
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1 teaspoon salt
For the dressing
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2 garlic cloves, grated with a microplane
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3 tablespoons extra virgin olive oil
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1 teaspoon Dijon mustard
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the arugula
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1 4oz. package arugula
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Juice of 1/2 lemon
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2 tablespoons extra virgin olive oil
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1/2 teaspoon salt
Directions
Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Add the Brussels sprouts, potatoes, mushrooms, asparagus, bell pepper, onion, and garlic to a large bowl.
- Stir in the olive oil, salt, and pepper, and use a spatula or your hands to evenly coat all the vegetables.
- Transfer the veggies to the baking sheet and arrange in an even layer.
- Roast for 40 minutes, then in the last 5 minutes increase the temperature to 500°F to help the veggies crisp up.
- While the veggies cook, make the dressing in the same bowl as before. Whisk together the garlic, olive oil, Dijon mustard, cilantro, parsley, salt, and black pepper until combined.
- Once the veggies are crisp on the outside and tender inside, return them to the bowl and toss gently in the dressing.
- Just before serving, in another bowl (or just in the arugula container), dress the arugula with the lemon juice, olive oil, and salt and gently stir to get everything combined.
- Plate the arugula, then top with the roasted vegetables.
What You'll Need
What You’ll Need
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Mixing Bowls
Baking Sheet
Parchment Paper
Sharp Knife
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