Roasted Vegetables with Arugula Walnut Pesto

 

Roasted Vegetables with Arugula Walnut Pesto is colorful and delicious. The vegetables become caramelized while cooked while keeping the inside moist and tender. Arugula and Walnut Pesto enhance all the flavors,  a wonderful addition to the vegetables.
Stirring every 10 minutes ensures the vegetables are caramelized on the outside and tender on the inside and ensures they are not burnt.You can make this dish a day ahead and reheat at 325 degrees for 20 to 25 minutes.The recipe can be easily scaled to from dinner for two to dinner for a crowd.

 

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Roasted Root Vegetables with Arugula Walnut Pesto

This is a colorful medley of seasonal vegetables, a fantastic side dish for any meal.
Course Side Dish
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 8 servings
Calories 516 kcal
Author Laurie

Ingredients

Vegetables

  • 1 red pepper cut into 1 inch slices
  • 1 green pepper cut into 1 inch slices
  • 3 carrots cut into 1/4 inch slices
  • 1 red onion cut into 1/4 inch slices, separated
  • 3 leeks cut in 1/4 inch slices
  • 1 egg plant cut in 1/2 inch slices
  • 1 butternut squash cut into 1 inch chunks, or a small pumpkin
  • 2 garlic whole heads with the loose papery skin removed
  • 1 cup mushrooms cut in half
  • 1 sweet potato Cut into 1/4 inch slices

Pesto

  • 1 garlic clove
  • 2 cups argula lightly packed
  • 1/2 cup Parmesan cheese
  • 1 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 cup walnut pieces
  • salt and pepper to taste
  • 1 Tbsp thyme 1 tsp dried thyme
  • 1 Tbsp rosemary 1 tsp dries

Instructions

Vegetables

  1. Preheat oven to 400 degrees. In a large bowl, place all of the prepared vegetables. Roast for 35 to 40 minutes at 400-degree F oven. Stir every 10 minutes, or until vegetables are tender and cooked through and browned.

Pesto

  1. Blend all of the pesto ingredients together. Toss the vegetables with the pesto to coat well. Reserve some pesto to toss on after baking.

Recipe Notes

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Nutrition Facts
Roasted Root Vegetables with Arugula Walnut Pesto
Amount Per Serving
Calories 516 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 8g 40%
Polyunsaturated Fat 11g
Monounsaturated Fat 24g
Cholesterol 12mg 4%
Sodium 295mg 12%
Potassium 842mg 24%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 8g
Protein 13g 26%
Vitamin A 146%
Vitamin C 119%
Calcium 35%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.