Side dishes
Roasted Vegetables with Walnut Arugula Pesto
Leftover roasted vegetables can be added to omelets, stir-fry, salad or soups.
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 8 portions
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- Category
- Side dishes
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- walnuts
- 3 oz
- vegan Parmesan cheese
- 5 oz
- extra virgin olive oil
- 2 oz
- baby arugula
- 3 oz
- fresh baby spinach
- 3 oz
- lemon juice
- 1 oz
- salt
- 0.3 tsp
- red beets
- 4.5 oz
- red onions
- 6 oz
- butternut squash
- 10 oz
- kabocha squash
- 10 oz
- sweet potatoes
- 12 oz
- extra virgin olive oil
- 3 oz
- cabbage
- 15 oz
- fresh parsley leaves
- fresh parsley leaves
- fresh thyme
- fresh thyme
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 9.1 g
- Energy
- 1,728 kJ
- Calories
- 413 kcal
- Fat
- 31.4 g
- Fibre
- 5.8 g
- Carbohydrates
- 29 g