Roasted Vegetables on Arugula and BasilStaff | Delicious Living
- Serves: 6 people
- Calories per serving: 161
This colorful dish makes a delightful first course or light lunch. Mix gold and red beets for additional color. Preparation tips: For easier cleanup, line baking sheets with aluminum foil. If presentation is key, cook beets on a separate pan to prevent bleeding. Serving tip: For a heartier meal, top with grilled salmon or chicken.
- Preheat oven to 425°. Place parsnips, beets, turnips, rutabaga, and sweet potatoes on two large baking sheets. Drizzle with 2 tablespoons olive oil (divide between pans); sprinkle each pan with rosemary, garlic, and pepper, and toss with hands to mix well. Cover loosely with foil and bake for 25 minutes.
- Remove from oven and discard foil. Divide zucchini between two pans. Toss to coat and return to oven (uncovered). Cook for 10 minutes longer, or until vegetables are tender.
- While vegetables are roasting, in a large bowl, combine arugula, basil, the remaining tablespoon olive oil, and vinegar. Toss to mix and divide among individual serving plates. Top with hot vegetables and serve.
PER SERVING: 161 cal (7g fat, 1g sat fat) 0mg chol, 3g protein, 23g carb, 6g fiber, 79mg sodium