2largebeets (gold or red), rinsed well, patted dry, and cubed
1smallrutabaga, peeled and cubed
1smallsweet potato, cubed
3tablespoonsextra-virgin olive oil, divided
1tablespoonminced fresh rosemary leaves
1teaspoonfreshly ground black pepper
4-6cupsbaby arugula leaves, washed
1/2cupfresh basil leaves, coarsely chopped
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.
Roasted Vegetables on Arugula and Basil
Amount Per Serving
Calories 161Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Total Carbohydrates 23g8%
Dietary Fiber 6g24%
* 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