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Roasted Winter Vegetable Ragout in Pastry Cups

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"This meat-free dish is far from boring . . . in fact, its great taste and elegant presentation make it easy to impress your friends and family."
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Ingredients

1 h servings 354 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 354 calories; 18.1 g fat; 43.4 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 618 mg sodium. Full nutrition

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