Roasted Vegetables with Walnut Arugula Pesto

Roasted Vegetables with Walnut Arugula Pesto

4.6 49 rating

Prep. 15 min

Total 45 min

8 portions

Ingredients

Walnut Arugula Pesto

walnuts
3 oz
vegan Parmesan cheese cut into pieces
5 oz
extra virgin olive oil
2 oz
baby arugula
3 oz
fresh baby spinach
3 oz
lemon juice
1 oz
salt to taste
¼ tsp

Roasted Vegetables

red beets peeled and cut into wedges
4 ½ oz
red onions cut into wedges
6 oz
butternut squash peeled, cubed (2 in.)
10 oz
kabocha squash cubed (2 in.)
10 oz
sweet potatoes peeled and cubed (1 in.)
12 oz
extra virgin olive oil divided
3 oz
cabbage sliced (1 in.)
15 oz
fresh parsley leaves to garnish
fresh thyme to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 216.2 mg

Protein 9.1 g

Calories 1728 kJ / 413 kcal

Fat 31.4 g

Fibre 5.8 g

Saturated Fat 3.4 g

Carbohydrates 29 g

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