Roasted Winter Vegetable Ragout in Pastry Cups

Roasted Winter Vegetable Ragout in Pastry Cups


"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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1 h servings 354 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.