Roasted Sweet Potato & Brussels Sprout Pasta
10min
20min
1
402
Chef's Note
For extra flavor, try roasting the vegetables with a drizzle of balsamic vinegar. The sweetness complements the Brussels sprouts and sweet potatoes beautifully!
Tags
Ingredients
2 oz whole wheat penne pasta
1 small (about 5 oz) sweet potato
6 oz Brussels sprouts
4 oz pearl onions
2 tbsp parmesan cheese, grated
2 tsp olive oil
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Peel and dice the sweet potato into 1/2-inch cubes.
- 3
Trim the ends of Brussels sprouts and cut them in half.
- 4
Peel pearl onions and cut larger ones in half.
- 5
In a bowl, toss sweet potato, Brussels sprouts, and pearl onions with 1 tsp olive oil, garlic powder, thyme, salt, and pepper.
- 6
Spread vegetables on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- 7
While vegetables roast, bring a pot of water to boil and cook 2 oz whole wheat penne according to package directions until al dente (about 8-10 minutes).
- 8
Drain pasta, reserving 2 tbsp of pasta water.
- 9
Return pasta to pot, add roasted vegetables, remaining 1 tsp olive oil, and 1 tbsp of the reserved pasta water.
- 10
Toss everything together gently and add more pasta water if needed for moisture.
- 11
Sprinkle with 2 tbsp grated parmesan cheese and serve immediately.
Nutrition Information (per serving)
402
15g
65g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!