Root Vegetable Pasta

This past weekend when we went to Farmer’s Market. My friend and I bought some beets and what we think is turnip (the vendor said it was not turnip and named it, but we could not understand it :D). However, so while wondering how to use them and after some pinterest search… found this Balsamic Rosemary Roasted Root Vegetables recipe…. sounded yum…. just needed some parsnip and rutabaga and carrots. So after a visit to the grocery store was ready to roast some root vegetable. Yes root vegetables are better from fall to spring… but I did get the turnip and beet, so might as well try the others.

Root VegetablesThis is my first time trying turnip, parsnip and rutabaga….I was going to try 1 new vegetable a week…. doing 4 this week 😉 Following is the recipe for roasting the root vegetables. Only thing I did different was, cut all into chunks. I had only 2 beets, and used half of the rutabaga

BALSAMIC ROSEMARY ROASTED ROOD VEGETABLES

from Myrecipes

INGREDIENTS: Ready to Roast

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste

METHOD

Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

Roasted Root VegetablesThe root vegetables taste yum…. I love the parsnip, turnip and rutabaga. Although the rutabaga’s were a little undercooked… next time I would maybe parboil them or cook them separately. My beets were a little bitter (yikes) I know back in India, we would always boil the beets before we ate them and if not well done they taste bitter….so maybe do the same for beets… parboil them a little or cook them separately. The balsamic caramelizes the vegetables just right…while keeping them crispy and yet flavorful.

So now I have these roasted vegetables… what do i do with them? I decided to make a pasta salad with them 🙂 I love my pastas.

ROOT VEGETABLE PASTA

Makes 2 servings.

Ingredients:

1 cup Roasted Root Vegetables (Balsamic or any other way. Use parsnip, rutabaga, turnip, sweet potato, baby potato, carrots)

Handful of spinach and kale (my local grocery sells baby spinach and baby kale mix, or you can use just spinach)

Pasta of your choice (I used Gluten Free Rotini)

Dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Italian seasoning

1 tsp chilli flake (Omit or lessen the amount if you don’t like heat)

salt, pepper as per taste

Feta Cheese

Method:

1. Make pasta as per your direction. Since I am making 2 servings, I just took 2 handfuls of pasta and put it in boiling water.

2. Mix the dressing ingredients and mix well.

3. When the pasta is done, drain (reserve some liquid just in case if you find the salad a little dry), and add it to the dressing. Toss well. Then add the roasted vegetables and the spinach and kale. Adjust seasoning as per your taste. Top it off with feta cheese and serve.

Roasted Root Vegetable PastaThis recipe is completely as per my taste buds…so you can completely change the recipe. If you roast vegetables without balsamic, then add red wine vinegar… I think it will complement the vegetables well and in that case add some Parmesan cheese.

I love the root vegetables and am thinking of trying them with some Indian spices–tandoori style or curry style!! Will experiment and share soon!! Until then enjoy the veggies and eat better!!

Until next time,

Cheers =)

Balsamic Roasted Brussel Sprouts Salad

I remember this episode of full house where the girls have to eat Brussels sprouts and they show disgust. After I moved here, I continued to believe it was a nasty vegetable…I mean have you ever seen any restaurant serve brussels sprouts?? Never tasted it… until my friend “J” said… it taste delicious roasted… hmm… what if  buy it and hubbs does not like it… come to find one of his sister in law he lived with would make it with Indian spices and it tasted delicious. But still never tried it!!

So while at the grocery store yesterday…looking over at the produce nicely laid out…. there were plenty veggies I have never tried…maybe…. a new veggie at every trip to the grocery?? …. start with brussels sprout? Alright then…. so I ended up with a bag of brussels sprouts 🙂 After some pinterest search….found Balsamic Roasted Brussels Sprouts by Kosher On A Budget. Love balsamic… and anything with balsamic is delish!!

BSS1BALSAMIC ROASTED BRUSSELS SPROUTS

By: Kosher On A Budget

IngredientsBSS2

  • 1 lb of Brussels sprouts
  • 2-3 Tbsp olive oil (I added 2)
  • 2-3 Tbsp Balsamic vinegar (I added 2)
  • Course kosher salt, to taste
  • Fresh ground pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Clean and check brussels sprouts well, then cut in half length-wise.
  3. Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
  4. Sprinkle with salt and freshly ground pepper.
  5. Roast for 20-25 minutes until the brussels sprouts begin to caramelize.
  6. Cool, serve and enjoy!

Besides that I had also pinned this other recipe of a salad made with roasted brussels sprouts. This recipe called for roasting the sprouts in just oil and making a vinaigrette dressing and adding some red pepper, green onion and feta cheese. Another good recipe. You can find this recipe at The Black Peppercorn.

But I liked the idea of roasting them with the balsamic vinegar!! So I made the Balsamic Roasted Brussels Sprouts recipe and then added red peppers, green onions and a good sprinkle of feta cheese over the warm sprouts. I ensured to scrape the caramelized balsamic that was on the pan. Mixed everything well…. YUM!!! Did not add any extra dressing or salt!!

BSSaTo me, the sprouts were like mini cabbage… I tried some raw while cutting them… they taste delicious. I also found a brussels sprout slaw recipe…. next time I guess!!

A simple and easy recipe… must try…..and when you do…let me know how you liked it!!

Until next time,

Cheers =)