Sweet potatoes, butternut squash, Brussels sprouts, kale – who says the winter is boring? I still have sweet potatoes and butternut squash from the garden (and garlic, of course). I am always surprised by how long they keep, two years ago, I had so many butternut squash, we were still eating them the following May!
Roasting is a wonderful, healthy way to bring out the flavors of these winter vegetables. And, surprisingly, roasted vegetables pair very will with pasta.
This was filling and healthy and just, oh so full of flavor and textures. Pass some parmesan with it and add home-made garlic bread and you have a great family dinner.
Pasta with Roasted Winter Vegetables
1 large sweet potato, cut into large dice, about 1” x 1/2” (from the garden)
1 small butternut squash, about 1 1/2 lb, cut into large dice, about 1” x 1/2” (from the garden)
12-20 Brussels sprouts, halved
3 – 4 garlic cloves, roughly chopped (from the garden)
2 Tbsp olive oil
Sea salt & freshly ground black pepper
About 6 cups kale leaves, torn or cut into bite-sized pieces
1 lb pasta
Freshly grated parmesan cheese, for passing at the table.
Heat the oven to 425F.
In a large bowl, toss the sweet potato, butternut squash, Brussels sprouts and garlic with the olive oil, 1/2 tsp sea salt and freshly ground black pepper, to taste. Spread on a rimmed baking sheet (if you cannot spread it in 1 layer, use 2 baking sheets).
Place the kale in the oiled bowl fro the other vegetables, there will most likely be enough oil left to coat the kale, if not, add a drop more oil and toss to coat. Set aside.
Place the baking sheet of vegetables in the oven and cook for 20 minutes. Stir in the kale leaves.
Cook for another 15 minutes and stir again.
Cook another 5 – 10 minutes until the vegetables are all tender but be careful not to burn the kale. Remove from the oven.
Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup cooking water. Drain the pasta.
Toss the pasta with the vegetables. Add the pasta water if more liquid is needed.
Serve, passing the parmesan cheese. Enjoy!
- Cumin Roasted Vegetables (forfoodlovers.wordpress.com)
- Butternut squash noodles with brown butter and kale (snixykitchen.com)
- Creamy Orecchiette with Roasted Parsnips, Kale & Cracked Peppercorn (thehungrybelgian.com)
- Oven-Roasted Brussels Sprouts (rooftoprecipes.wordpress.com)