Roasted Winter Vegetable Ragoût in Pastry Shells
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Roasted Winter Vegetable Ragoût in Pastry Shells

  • Prep: 50 minutes
  • Bake: 10 minutes
  • Serves: 6
  • (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
    (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions View Product

Ingredients & Directions

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 package  (16 ounces) whole peeled baby carrots
  • 1  large onion, cut into 8 wedges
  • 1 cup  peeled diced parsnip (about 2 parsnips)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
  • 0.333 cup uncooked couscous
  • 1 bag  (7 ounce) baby arugula
  • 2 tablespoons lemon zest
  • 2 tablespoons  chopped fresh parsley

Heat the oven to 425°F.

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.

Roast for 25 minutes or until the vegetables are tender, stirring occasionally.

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.

Divide the vegetable mixture among the pastry shells.  Sprinkle with the lemon zest and parsley. Serve immediately.