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.

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  • Makes: 4 servings
  • Serving Size: 3/4 cup roasted vegetables + 3/4 cup quinoa + 2 Tbsp. aurgula sauce each
  • Makes: 3 cups vegetables, 3 cups quinoa, and 1/2 cup arugula sauce
  • Start to Finish: 30 mins

Roasted Veggies with Arugula Sauce

Directions

  1. Preheat oven to 400 degrees 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.

Homemade Arugula Sauce

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Nutrition Facts (Roasted Veggies with Arugula Sauce)

  • Per serving:
  • 378 kcal ,
  • 17 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 0 mg chol. ,
  • 289 mg sodium ,
  • 51 g carb. ,
  • 10 g fiber ,
  • 9 g sugar ,
  • 10 g pro.
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