Roasted Veggies with Arugula Pesto Recipe | Yummly

Roasted Veggies with Arugula Pesto

MARIA USHAKOVA
13Ingredients
60Minutes
410Calories

Ingredients

US|METRIC
  • 1 zucchini (large or 2 medium, cut into chunks)
  • 4 chinese eggplants (cut into chunks)
  • 1 sweet potato (peeled and cut into bite-size pieces)
  • 1 red onion (peeled and cut into 5 to 6 pieces)
  • 2 tablespoons rosemary (fresh or dry)
  • 1 tablespoon honey
  • 1 tablespoon coconut oil (+ 1 Tbsp for baking dish)
  • 1/2 teaspoon salt
  • 1 cup baby arugula
  • 1/2 cup parsley
  • 1/4 raw almonds
  • 6 tablespoons olive oil
  • 1/2 teaspoon salt
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    NutritionView More

    410Calories
    Sodium26% DV630mg
    Fat37% DV24g
    Protein14% DV7g
    Carbs16% DV49g
    Fiber76% DV19g
    Calories410Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol
    Sodium630mg26%
    Potassium1610mg46%
    Protein7g14%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber19g76%
    Sugars19g38%
    Vitamin A110%
    Vitamin C60%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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