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Roasted Veggies with Arugula Pesto
MARIA USHAKOVA13Ingredients
60Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. rosemary (fresh or dry)
- 1 Tbsp. honey
- 1 Tbsp. coconut oil (+ 1 Tbsp for baking dish)
- 1/2 tsp. salt
- 1 cup baby arugula
- 1/2 cup parsley
- 1/4 raw almonds
- 6 Tbsp. olive oil
- 1/2 tsp. salt
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium1610mg46% |
| Protein7g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber19g76% |
| Sugars19g |
| 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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