Roast pre-cut packaged vegetables (we like green beans, butternut squash, and carrots!) with olive oil, salt, and pepper, and serve with quinoa and arugula sauce.

Source: Better Homes and Gardens
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Roasted Veggies with Arugula Sauce

Ingredients

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Directions

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  • Preheat oven to 400°F. In an extra-large bowl combine the first five ingredients (through pepper). Toss to coat. Arrange the vegetables in an even layer on two 15x10-inch baking pans. Roast, uncovered, 20 to 25 minutes or until crisp-tender, stirring vegetables and rotating pans once halfway through roasting. Divide quinoa between 4 serving plates. Top with arugula sauce and roasted vegetables.

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Nutrition Facts (Roasted Veggies with Arugula Sauce)

378 calories; 17 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 0 mg cholesterol; 289 mg sodium. 827 mg potassium; 51 g carbohydrates; 10 g fiber; 9 g sugar; 10 g protein; 0 g trans fatty acid; 16444 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 122 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 4 mg iron;

Arugula Sauce

Ingredients

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Directions

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  • Remove 1 tsp. zest and squeeze 1 1/2 Tbsp. juice from lime. In a food processor combine lime zest and juice, arugula, peas, mint, garlic, and salt. Cover and process until finely chopped. With processor running, slowly add oil in a steady stream until mixture is smooth.

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