This was an experimental recipe that came out great! Easy-peasy and fast prep to roast cherry tomatoes, sliced brussels sprouts and broccoli...they get mega caramelized and crisped in the oven. Then I tossed them with cooked rotini and added a quick garlic/butter/wine drizzle...it was dancing taste buds, guys. Dancing. Taste buds.
"I added chili flakes for kick, but if you don't like it spicy, leave them out."
Notes: Butter is unsalted. Olive oil is extra-virgin.
NAKED ROTINI W/ ROASTED VEGGIES
Ingredients: 2 cups broccoli florets, 1 cup cherry tomatoes, 1 cup brussels sprouts, 2 tbsp. olive oil, 8 oz. cooked rotini, 3 tbsp. melted butter, 1/3 cup dry white wine, 2 tsp. minced garlic, 1/2 cup grated Parmesan cheese, salt and pepper, chili flakes (optional).
Serves 2-3.
1. Preheat oven to 425*. Slice brussels sprouts so they fall into shreds. Combine with broccoli florets and cherry tomatoes on a baking sheet. Drizzle with olive oil, salt and pepper to taste, toss to coat.
2. Roast veggies for 25 minutes, until crispy and caramelized and browning. Remove.
3. Gently fold cooked rotini pasta with veggies in a large bowl. In a separate bowl or jar, mix the melted butter, wine and garlic. Pour over pasta and veg and toss. Add Parmesan, toss again. Serve immediately with chili flakes and more Parmesan on the side.
Tip: I love crusty bread or a simple green salad on the side.