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.
Roasted Vegetables on Arugula and Basil
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Ingredients
- 1/2 pound parsnips, scraped and cubed
- 2 large beets (gold or red), rinsed well, patted dry, and cubed
- 2 medium turnips, cubed
- 1 small rutabaga, peeled and cubed
- 1 small sweet potato, cubed
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced fresh rosemary leaves
- 6 cloves garlic, crushed
- 1 teaspoon freshly ground black pepper
- 2 small zucchini, cubed
- 4-6 cups baby arugula leaves, washed
- 1/2 cup fresh basil leaves, coarsely chopped
- 2 tablespoons balsamic vinegar
Instructions
- 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.
Recipe Notes
Nutrition Facts
Roasted Vegetables on Arugula and Basil
Amount Per Serving
Calories 161
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Cholesterol 10mg
3%
Sodium 79mg
3%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
24%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 161 cal (7g fat, 1g sat fat) 0mg chol, 3g protein, 23g carb, 6g fiber, 79mg sodium
