| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound parsnips, quartered lengthwise and halved crosswise
- 1 pound carrots, quartered lengthwise and halved crosswise
- 1 pound turnips, peeled and cut into 1/2-inch wedges
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 1/4 cup walnuts
- 2 tablespoons grated parmesan cheese
- 1 small clove garlic
- 1/4 teaspoon red pepper flakes
- Grated zest of 1/2 lemon, plus wedges for serving
- 1 pound large shrimp, peeled and deveined
Instructions
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
- Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
- Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
- Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.
Nutrition Facts
| Calories | 490 |
| Total Fat | 27 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 145 milligrams |
| Sodium | 1129 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 11 grams |
| Protein | 22 grams |
| Sugar | 18 grams |
Reviews
This was absolutely delicious. The roasted vegetables were crunchy and sweet. The arugula-walnut pesto was a nice change from a traditional basil and pignoli nut pesto. Shrimp is my favorite protein to put in salad, so I had a feeling this one would be a winner. It was also surprisingly very filling. It was definitely more than adequate as a dinner.