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!
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 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!
- 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!