Roasted Vegetables with Walnut Arugula Pesto

Roasted Vegetables with Walnut Arugula Pesto

4.6 50 ratings

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eating Well Healthy Gut 8 Recipes
United States

Pumpkin Harvest 10 Recipes
United States

You might also like...

Lentil, Cauliflower and Kale Salad

1 h 5 min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45 min

Cauliflower Artichoke Cheese Bake

1 h 10 min

Turkey, Bacon and Avocado Burgers

2 h

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

20 min

Green Bean and Radicchio Salad with Chèvre

40 min

Sweet Potato Casserole with Labne and Dukkah (Bill Yosses)

24 h 55 min

Smoked Salmon and Watercress Pesto Crostini

15 min

Barley and Lentil Radicchio Salad

1 h 25 min

Mushroom Ragu with Zoodles

40 min

Cauliflower Tabbouleh

10 min

Black Rice Bowl with Chicken and Mushrooms

40 min