Roasted Vegetables in a Nest (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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