Roasted Veggie Pasta and Lemoney Roasted Potatoes
I love roasting vegetables…simply because you can use pretty much anything you have on hand (with the exception of leafy greens), and they take on this amazing tender sweetness I can’t seem to achieve any other way. Today’s stars were baby carrots, cherry tomatoes, a zucchini, a red onion, and a spoonful of garlic. The veggies were all sliced up into fairly large chunks (the tomatoes and carrots were left whole) and tossed with fennel seed, a couple grinds of salt and pepper, and a generous dosing of olive oil. They went into the oven for about an hour at 400 degrees.
Once complete, they were tossed into some pasta (made from Jerusalem artichoke flour, whoohoo!), and topped off with red chili flakes and Parm…a simple and delicious dish.
I also made the lemony roasted potatoes from Veganomicon which I’ve been eyeing for awhile. These were ok, but the intense citrus flavor rubbed me the wrong way a bit. While I normally like lemon in things, and I LOVE potatoes, the combo wasn’t my absolute favorite.
I’ll have no problem finishing off the leftovers, but I don’t think I’d make this exact recipe again.