What’s Cookin’? Roasted Fall Veggies W/Pasta [Recipe]
ROASTED VEGGIES W/PASTA
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon pure maple syrup
2 cloves garlic minced
1/4 teaspoon pepper
1/4 teaspoon salt to taste
1/2 - 1 pound Brussels sprouts, ends removed and halved
1/2 - 1 pound butternut squash, cut into 1/2 inch cubes
1 medium sweet potato, peeled and cut into 1/2 inch cubes
1/4 cup pecans
1/4 cup shelled pumpkin seeds
1 (16 oz) box orecchiette
1 (3.5 oz) container crumbled goat cheese
1/4 cup dried cranberries
Add in shredded smoked chicken, if desired.
Preheat oven to 400 degrees F. Whisk together ingredients for the sauce - olive oil, balsamic vinegar maple syrup, garlic, pepper, and salt. Place prepped brussels sprouts and butternut squash onto a rimmed 9x13 baking sheet. Toss with half the sauce. Roast 20-30 minutes, stirring every 10 minutes. Add pecans/pumpkin seeds in the last 8 minutes. While vegetables are roasting, cook pasta according to package instructions. Toss pasta with remaining sauce, roasted vegetables, goat cheese, and dried cranberries.
Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.