Our favorite little local farm store sells big grab bags of root veggies for roasting. It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!
This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips. :o) I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of dried herbs - basil, oregano & parsley.
Let me just tell ya… from the minute this was put in the oven, the whole house smelled amazing!
Because I am a pasta addict, I decided to boil some penne and make a simple browned butter sauce to toss it all together with. So simple, so easy, and absolutely packed full of flavor.
(Please, please serve this with freshly shaved parmesan cheese. I was out but it would be amazing!!)
(Please excuse this crappy iPhone picture. I was hungry and Maren was crying!)
Ingredients
- 5 lbs, or so, root veggies, variety /9carrots, potatoes, parsnips, beets...)
- 1 large onion
- 2-3 cloves garlic, smashed or whole
- 1 tablespoon garlic-infused olive oil, optional
- 2-3 tablespoons extra virgin olive oil
- salt & pepper
- 1 tablespoon, or so, dried herbs (parsley, basil & oregano)
- 1/2 teaspoon crushed red pepper flakes, optional
- freshly shaved parmesan cheese
Directions
Preheat the oven to 400ºF.
Cut all the veggies and onion into large bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.
Drizzle with olive oils, herbs and salt & pepper to taste. Toss well with your hands to make sure everything is coated.
Place on the second to top rack in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.
While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.
While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.
Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks golden (here's where the light-colored skillet helps!) and smells very fragrant, pull it off the heat.
Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!
http://sweetannas.com/2013/01/pasta-with-roasted-winter-veggies-browned-butter.html
