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Roasted Veggies with Pasta (a la Ian)

Author Lindsey Rae

Ingredients

  • Veggies Seriously, use whatever you want. Use whatever you’ll eat. Experiment. Best results have been with brussels sprouts, broccoli, cauliflower, carrots, butternut squash. Mix and match, shoot for three. As far as quantities, put your training to the test. Typical example for me would be 1 large broccoli crown, 2-3 carrots, 15ish sprouts. It all depends on how big all of this stuff is and what you feel like, right? Use your best judgment. Pro tip: If you wanted to do something like try brussels sprouts, just buy like 3 of those suckers loose from the store and add them to your roasted veggie pile. Then you’ll know for next time!
  • Olive oil
  • Salt
  • Pepper
  • Pasta again, whatever you want/whatever you’ll eat

MATERIALS

  • Baking sheet/pan/whatever a flat oven-safe surface for roasting
  • Tin foil if you’re like me and hate doing dishes
  • A large pot

Instructions

  • Preheat oven to 425°F (or as high as it will go before your smoke detector goes off)
  • Chop the veggies. Use that good knife you just bought and the cutting board you like. I like to chunk my veggies for pretty big bites. Plus, they’ll shrink a little in the oven. Also, bigger pieces equals less chopping.
  • Somewhere in here, start boiling the water for your pasta. Does anyone ever use as much water as indicated on the box? I just fill the pot until it won’t boil over and call it a day. By the way, why does boiling water always take forever?
  • Put tin foil down on your roasting pan to save yourself some dish time. Spread your chopped veggies over the pan in a single layer.
  • Drizzle olive oil lightly over the veggies. Shake some salt and pepper on them to your taste. Stir it all around on the pan so they’re lightly coated. You could do this in a bowl, but I do it on the pan, because dishes.
  • Stick the pan with the veggies in the oven. Set a timer for 10 minutes.
  • Hopefully by now, the water for your pasta is boiling. Dump the entire box into the pot. Follow the directions on the box.
  • Has it been 10 minutes? Stir the veggies around a little. Set the timer for 10 minutes again.
  • Drain the pasta. Add a little olive oil so it doesn’t stick. Transfer to a big bowl and let it hang out.
  • Take out the veggies. Pour them over the pasta. Mix everything together. Maybe add a little extra salt and pepper for good measure.
  • If you want to get fancy, grate a hard cheese like asiago over that deliciousness, or sprinkle some sundried tomatoes in there.