Fusilli w/ Roasted Root Veggies

Print Friendly, PDF & Email


serves 4

1 Lb. fusilli or desired pasta
1/2 onion
2 carrots, peeled & cut into 4ths
2 parsnips, peeled & cut into 4ths
6 brussel sprouts, cut 1/2
1 golden beet, cut into small pieces
5 chestnuts (I used jarred chestnuts)
3 Tbsp. olive oil
salt & pepper to taste
4 sage leaves, chopped
6 thyme sprigs with leaves removed

Put all the veggies & herbs in a roasting pan, in a preheated 350 degree f. oven. Rost for about 20 – 25 minutes or until all the veggies are soft.

Drain cooked pasta, toss with the veggies, add more thyme & drizzle with extra virgin olive oil.

Share on Facebook

Leave a Reply

Your email address will not be published.

  • Translate To Your Language

  • FOLLOW ME

  • October 2017
    M T W T F S S
    « May    
     1
    2345678
    9101112131415
    16171819202122
    23242526272829
    3031