Roasted Vegetables on Arugula and Basil
  • 1/2pound parsnips, scraped and cubed
  • 2large beets (gold or red), rinsed well, patted dry, and cubed
  • 2medium turnips, cubed
  • 1small rutabaga, peeled and cubed
  • 1small sweet potato, cubed
  • 3tablespoons extra-virgin olive oil, divided
  • 1tablespoon minced fresh rosemary leaves
  • 6cloves garlic, crushed
  • 1teaspoon freshly ground black pepper
  • 2small zucchini, cubed
  • 4-6cups baby arugula leaves, washed
  • 1/2cup fresh basil leaves, coarsely chopped
  • 2tablespoons balsamic vinegar
  1. 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.
  2. 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.
  3. 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