browned butter pasta with roasted root veggies

Browned butter, infused with fresh rosemary and tossed with a whole menagerie of roasted root veggies, pasta (and chicken if you’d like!).  I’m telling you, it just doesn’t get much simpler or much more ‘comfort-food’ than this!

Browned Butter Pasta with Roasted Root Veggies | Sweet Anna's

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!

browned butter pasta with roasted root veggies | Sweet Anna's

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 fresh chopped rosemary.

Let me just tell ya…  from the minute this was put in the oven, the whole house smelled amazing.  (When are they going to invent smell-o-vision anyways?!)

Of course, because I am a pasta addict – I boiled some penne and made a simple browned butter sauce to toss it all together with.  So simple, so easy, and absolutely packed full of flavor.  Serve this with freshly shaved or grated parmesan, if you’ve got some.  We love it with and without!

I’ve made this dish several times now, and it’s always a favorite, no matter how I mix it up.  Sometimes I change up the herbs.  Sometimes I skip the onions.  Sometimes I add some leftover chicken, if I’ve got it on hand.  However you do it, roast up some veggies, cook some pasta, brown some butter and toss it all together and you’ve got an easy crowd-pleasing meal!

browned butter pasta with roasted root veggies


  • 5 lbs, or so, root veggies, variety (carrots, beets, potatoes, parsnips...)
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 2-3 tablespoons extra virgin olive or melted coconut oil oil
  • salt & pepper
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese


Preheat the oven to 400ºF.

Cut all the veggies and onion into similar bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with oil and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place 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 nice and golden (here's where the light-colored skillet helps!) and smells very toasty and fragrant, pull it off the heat & stir in the rosemary.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!

quick, creamy tomato rosemary soup

I made a couple loaves of honey wheat bread last night in a fit of “I need to bake bread right now”…  these fits come over me occasionally, and I have learned to never ignore them.  Bad things happen when I do (extreme grumpiness, binge snacking, etc.).

Even if I lose sleep because of it, baking homemade bread is always a good idea.

So, of course all day those loaves were staring at me and calling my name over and over and over again.  I tried to be good and only eat 2 12 slices, but I knew I needed to use up the rest of the bread to keep myself from snacking endlessly on it.

Grilled cheese for dinner, it is, then.

And what goes better with grilled cheese than a great homemade tomato soup?  Nothing.  That’s what. Nothing goes better with grilled cheese than a great bowl of creamy homemade tomato soup.

quick, creamy tomato rosemary soup | Sweet Anna's

Especially if said soup is rich and creamy and laced with fragrant fresh rosemary.

So, here is my favorite tomato soup for you to try!  It’s quick, it’s easy, it’s delicious, and it goes perfectly with grilled cheese sandwiches.  Trust me.  Dinner tomorrow.  You won’t regret it!

quick, creamy tomato rosemary soup


  • 2 tablespoons bacon grease (or olive oil)
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 3 cups chicken stock
  • 2 (14.5oz) cans diced tomatoes
  • 1 (15oz) can tomato sauce
  • 4 oz (half of an 8oz brick) cream cheese, softened


In a large dutch oven or deep sauce pan, heat the bacon grease (or olive oil!) over medium heat until it's nice and hot. Dump in the onions and carrots and sauté until just starting to turn golden, seasoning with the salt & pepper and stirring occasionally.

Stir in the garlic and rosemary and cook for about 30 seconds, until very fragrant. Stir in the chicken stock, diced tomatoes and tomato sauce, stirring well with a wooden spoon to scrape any bits off the bottom of the pan.

Bring to a boil over medium-high heat and then cover and reduce the heat to low. Simmer for at least 30 minutes, or as many as several hours, until you are about ready to eat.

About 15 minutes before serving, stir in the softened cream cheese. Keep stirring occasionally until it is melted and then taste the soup for seasonings. Add some salt & pepper, and more rosemary, if needed to get the flavor you want. You can also add crushed red pepper flakes if you are anything like my family and like some kick to your soup!

(At this point you can use an immersion blender for a few minutes to get a creamier soup, or leave it the way it is and serve. I serve it both ways, depending on my mood!)

Serve with grilled cheese sandwiches, or garlic toast, and enjoy!

If you like your soups creamy, PLEASE invest in an immersion blender.  You will wonder how you ever did without one!  This is what I have, but I’m sure as long as it’s sturdy, it’s fine. It’s just so much easier (and less messy!) than using a traditional blender.  Worth every penny!

quick & easy buttermilk hamburger buns

Do you ever get hamburgers, or barbecue dinner almost ready and then realize you have no buns in the house, or any bread at all, for that matter?

No?  It’s just me?  Well then…  just in case that ever does happen to you, now you know what to do.

Whip up these super easy, quick and delicious hamburger buns in under an hour and save yourself a trip to the store!

quick and easy homemade buttermilk hamburger buns | sweet anna's

(If you don’t have buttermilk on hand, don’t worry…  you can use regular milk, or even water in a pinch!)

And someone please tell me that I am not the only one who forgets such simple stuff (as getting bread?!)  :o)

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