Roasted Winter Vegetable Ragoût in Pastry Shells

This meat-free dish is far from fact, it's great taste and elegant presentation make it easy to impress your friends and family.
  • prep: 50 minutes
  • cook: 10 minutes
  • total: 60 minutes
  • Serves: 6



  • 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
  • 1/3 cup uncooked couscous
  • 1 bag  (7 ounce) baby arugula
  • 2 tablespoons lemon zest
  • 2 tablespoons  chopped fresh parsley


  1. Heat the oven to 425°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.

Shells Recipe

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