Roasted Winter Vegetable Ragout in Pastry Cups Recipe

Roasted Winter Vegetable Ragout in Pastry Cups Recipe

  • 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 (16 ounce) package whole peeled baby carrots
  • 1 large onion, cut into 8 wedges
  • 2 parsnip, peeled and diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups Swanson® Vegetable Broth (regular or certified organic)
  • 1/3 cup uncooked couscous
  • 1 (7 ounce) bag arugula
  • Grated zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  1. Heat the oven to 425 degrees F.
  2. Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
  3. Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
  4. Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
  5. Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.
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