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.

Instructions

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.

Enjoy!

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

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