Roasted Veggies with Arugula Sauce

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.

Roasted Veggies with Arugula Sauce
Start To Finish Time:
30 mins
3 cups vegetables, 3 cups quinoa, and 1/2 cup arugula sauce


  • 1 ½ pound pre-cut packaged vegetables, such as green beans, butternut squash, and/or sliced carrots

  • 1 medium onion, cut into thin wedges

  • 1 tablespoon olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 3 cup cooked quinoa

  • ½ cup Arugula Sauce

Arugula Sauce

  • 1 lime

  • 1 cup baby arugula

  • 1 cup frozen peas, thawed

  • ¼ cup fresh mint or basil leaves

  • 1 cloves garlic

  • ¼ teaspoon salt

  • 6 tablespoon olive oil


  1. 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.

Arugula Sauce

  1. 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.

Nutrition Facts (per serving)

378 Calories
17g Fat
51g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 378
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 10%
Sodium 289mg 13%
Total Carbohydrate 51g 19%
Total Sugars 9g
Protein 10g
Vitamin C 29.3mg 147%
Calcium 111mg 9%
Iron 4mg 22%
Potassium 827mg 18%
Folate, total 122.5mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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