Roasted vegetables = pure bliss
You can roast large amounts of vegetables at a time and use them in multiple dishes for quick week night meals. Try spreading a ready-made pizza crust with pesto and roasted veg, then top with a few blobs of ricotta cheese and bake 'til bubbly, or make your favorite grain (quinoa, farro, rice, etc.) with vegetable or chicken broth and combine with the roasted veg and some crumbly cheese such as feta, OR you could make the following recipe. It is absolutely delicious!
I made it for some young friends without the curry powder and it was equally delicious.
Roasted Vegetables with Coconut Curry Pasta
Roasted Vegetables:
Pre-heat oven to 425 degrees.
Fill a 5 1/2 quart bowl with fall vegetables, cut into evenly-sized chunks (about 2"). You can use any vegetable; I love to include delicata squash (leave the peel on), sweet potato, onion, fennel, broccoli, cauliflower, garlic cloves, carrots and king oyster mushrooms.
Toss veg with 2-3 T of olive oil. Sprinkle generously with Herbs de Provence (or any herb blend), salt, and pepper. Toss again until evenly coated.
Spread veg on large jelly roll pan so that veg don't touch each other. You may have to roast in several batches (I can fit two pans in my oven). Roast for 15 minutes or until bottom of veg is nicely caramelized. Then turn veg to caramelize other side for about 5-10 more minutes and until you can pierce through with a fork.
Set aside the veg in a bowl and try not to eat them all before the rest of the food cooks! You can keep some of the veg aside to make additional recipes or combine it all with the pasta.
Coconut Curry Sauce and Pasta:
1/4 c olive or coconut oil
1/4 c flour
1 can coconut milk
2 c vegetable or chicken broth
3-4 cloves garlic, minced
1 T fresh ginger, grated
2 T curry powder (optional)
2 t sriracha sauce (optional)
salt and pepper to taste
1 lb pasta cooked to package instructions
1 rotisserie chicken, shredded (optional)
1. Heat oil in large sauce pan over medium heat. Whisk in flour and continue to stir for about 5 minutes. Add coconut milk, broth, garlic, ginger, curry and sriracha. Turn up the heat to medium high and continue to whisk periodically until thickened for about 15 minutes. Pasta can cook while sauce thickens.
2. Drain pasta and combine with sauce in large bowl. Season to taste with salt and pepper.
3. Serve pasta in bowl or plate with roasted vegetables and chicken placed on top.
