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

Ingredients

  • 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

Directions

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!

http://sweetannas.com/2015/04/browned-butter-pasta-with-roasted-root-veggies.html

perfect microwaved ‘baked’ sweet potato

You guys!!  I can’t even handle how excited I am about this sweet potato!

Perfect Microwaved 'Baked' Sweet Potato | Sweet Anna's

I know, I know…  it’s just a sweet potato.  What’s the big deal, right?

Well, here’s the big deal.

I am not a huge sweet potato fan!

Ok, so I adore my microwave sweet potato chips and that’s usually the extent of my homemade sweet potatoing.

I will also rarely say no to a plate of crispy sweet potato fries with ranch to dip them in, and I do enjoy them in a sweet & spicy curry (like this Sweet Potato Coconut Chicken Curry!) but beyond that, they just sit in my cupboard in their giant Costco bag until they slowly get chipped up or tossed away eventually.

Today, I decided to try a microwaved ‘baked’ sweet potato.  I wasn’t expecting much, but a quick filling lunch that was ‘tolerable’.  What I got was pure bliss! 

A sweet, creamy, spicy, flavorful, low-fat, gluten-free and protein-packed lunch that was so good, I was sad when it was over.

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autumn salad with maple vinaigrette and waffle croutons

*This is a sponsored post for Eggo brand waffles.  The recipe, thoughts and opinions are my own!*

autumn salad with maple vinaigrette and waffle croutons | Sweet Anna's

I was really excited about this challenge to come up with non-breakfast (as in: not just butter and syrup) uses for our favorite freezer waffles.

Actually I kind of love a challenge of any kind, but my family’s obsession with Eggo waffles made this one extra fun.

This week’s theme is Thanksgiving foods.  (Waffles on Thanksgiving?  Really?!)

Yep!   And,of course, my first thought was some kind of waffle stuffing, but that just seemed too…  I don’t know.  Too much work I guess.

Then this salad idea popped into my head and oh my word is it good.

The funny thing is, I don’t really remember serving or eating salad at any Thanksgiving dinners.  Oh, I know they must have been there, but I never got around to them.  I plan on changing that ‘salad-is-second-rate’ mindset with this one.

The combination of a maple vinaigrette with the buttery, toasted waffle croutons, toasted almonds and dried cranberries is just so much fun.

The waffle croutons are the perfect balance of crunchy and chewy and the dried cranberries are such a great complement to the tangy maple dressing.

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