“Changing your eating habits doesn’t have to be hard, but it should be delicious!” – Meatless Monday Campaign
The season of Fall has officially arrived and with it: lots of seasonal vegetables to cook with. Which makes my Meatless Mondays recipes super easy to plan. When the weather turns cooler my favorite way to prepare vegetables is by roasting them in the oven. Virtually any vegetable can be roasted and there really is no recipe required. All you need to do is toss the vegetables in oil, add a little salt, pop them in a warm oven and keep an eye on them until they are charred. For this recipe I used brussels sprouts, butternut squash (my personal fall favorite) and red peppers.
I originally planned to make this recipe with a homemade alfredo sauce but last minute I thought of doing a simple browned butter sauce and I really love how the recipe turned out. Browning butter is a simple enough kitchen skill but it really enhances the flavor of any dish and you can use it to enhance so many recipes, even baked goods!
Fall Recipe Series: Browned Butter Penne with Seasonal Roasted Vegetables
A QuotableKitchen original recipe!
Ingredients
- Olive Oil - 2 tablespoons
- Brussles Sprouts - 4 cups, trimmed and halved
- Butternut Squash - 3 cups, chopped into cubes
- Red Bell Pepper - 2, chopped
- Salt & Pepper - to taste
- Oregano - 1 teaspoon
- Garlic Powder - 2 teaspoons
- Whole Wheat Penne Pasta - 8 oz
- Salted Butter - 4 tablespoons
- Garlic Cloves - 4-6, minced
- Parmesan Cheese - 1/4 cup, freshly shredded
Instructions
- Preheat oven to 450°.
- In a large bowl toss the vegetables with the olive oil and spices and place on a large rimmed baking sheet.
- Place in preheated oven and cook for 25 minutes or until tender and charred, stirring occasionally.
- Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Continue cooking and watching carefully. As the butter melts it will begin to foam and change from yellow to golden to toasty-brown with a nutty aroma. At this point, turn the heat to low and add in the garlic cloves.
- Once the garlic becomes crispy (only a few minutes) add in the pasta and toss to coat. Cook until warmed through. Add in the roasted vegetables and cook for 3-4 minutes.
- Remove from heat and sprinkle fresh parmesan cheese on top and serve immediately.
