Roasted Vegetables in a Nest (Gluten-Free Pasta)

Tender, sweet roasted vegetables in a nest of gluten-free pasta.

Last night was a night for roasting. There's nothing so easy as roasted vegetables. And nothing quite as tender and sweet. All those natural sugars softening and caramelizing into deep toned jewels of melting charred goodness. It's enough to soothe any gloomy girl's heart. Especially against-the-current girls who dream of Venice Beach and don jean jackets and flip-flops instead of downy winter coats and wool scarves.

Especially in February.

Roasted Vegetables in a Nest - An Easy Pasta Recipe

Balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty-tart (and who doesn't love a salty tart?). Seriously, nothing could be easier.

Cut up any and all veggies you happen to have kicking around and throw them in a roasting pan. Give them a hefty toss in some balsamic vinegar.

Crank up the oven to 375ºF.

Put on a pot of pasta water.

Kiss your favorite person.

For last night's meal we cut up:

Half a head of cauliflower
Half a head of broccoli
One yellow and one green squash
One large sweet onion
3 large carrots
A handful of grape tomatoes
6 cloves of garlic

And tossed them in:

A generous drizzle of olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think you'll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil


Roast the veggies for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.

Serve on a nest of cooked brown rice pasta noodles tossed in pesto or simply your best fruity extra virgin olive oil. Shave some good Parmesan for the top, if you like cheese.

Here's my post How to Make a Vegan Pesto for those of you who are dairy-free.

Recipe Source:

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ilva said...

Sounds absolutely great, I never tried to roast my vegeables with balsamic vinegar but I'll absolutely try your way next time I do it! I've used marsala, white wine or even cognac and I liked that, well I like roasted vegetables in any form!

Julie said...

I just roasted vegetables per your recipe last night, and I thought the balsamic was a great touch. I'll have to try them on pasta tonight.

SusanV said...

Mmmm...I love roasted vegetables! I think you've just given me the beginnings of tonight's dinner! (Gorgeous photo and great write-up, as always!)

Ivonne said...


It's 10:00 in the morning and now all that I want is roasted vegetables with pasta. This looks delicious! Your photography is excellent!

I love your blog! Love it! Love it! Love it!

karina said...

Thanks, everyone -

Aren't roasted vegetables the best? I just love how easy they are. Throw them in the pan, toss 'em in a bit of sea salt and balsamic, put 'em in the oven, pour yourself a glass of wine - and chill. ;-)

Jennifer said...

Oh my gosh ... this was sooooo wonderful. I've never roasted vegetables before, but wanted an alternative to the grilled veggies I have been eating lately. So I goggled "how to roast vegetables" and your site came up. I just made this for dinner for myself and my meat eater husband. He said it was great and he didn't miss having meat at all. This is a definite keeper. Thanks!

Karina Allrich said...

Hi Jennifer!

I'm so glad you found my blog - and I'm happy you liked the roasted veggies. I *heart* roasting veggies - all kinds. ;)


Brandi Michelle said...

I was serching for some recipes and a out of all the others this one stood out. Sounds dilish, I will be trying this tonight with a glass of red wine.Bon Appétit!

Mama Marksbury said...

Your page is beautifully designed! I can't wait to try some of the GF vegetarian recipes!!!

Thank you.

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