|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® WHOLE WHEAT ROTINI|
|1 bunch||red or golden beets (about 3 to 5), peeled and cut into wedges|
|2||each large carrots and parsnips, peeled and sliced on the angle|
|2 cups (500 mL)||turnip or rutabaga, cut into 1/2-inch (1 cm) thick sticks|
|1/4 cup (50 mL)||thawed, frozen apple juice concentrate|
|3 tbsp (45 mL)||each Dijon mustard and cider vinegar|
|2 tbsp (30 mL)||olive or canola oil|
|1 tbsp (15 mL)||maple syrup|
|3||cloves garlic, minced|
|4 tsp (20 mL)||finely chopped fresh rosemary leaves|
|1/2 tsp (2 mL)||each salt and pepper|
|1/2 cup (125 mL)||chopped green onion|
Preheat oven to 425°F (220°C). Combine beets, carrots, parsnips and turnip in a large bowl.
Whisk apple juice concentrate with mustard, vinegar, olive oil, maple syrup, garlic, rosemary, salt and pepper.
Toss 1/3 cup (75 mL) dressing mixture with vegetables. Spread out on a large, foil-lined rimmed baking sheet. Cover with foil.
Roast for 30 minutes. Uncover and roast, stirring occasionally, for 15 to 20 minutes or until vegetables are browned and tender.
Meanwhile, cook rotini according to package directions. Toss hot cooked rotini with roasted vegetables, green onion and remaining dressing mixture. Serve warm or cold.
Serve this delicious 2-in-1 side dish that combines whole grain pasta & a combination of root vegetables at your next family gathering alongside roast chicken.
|Tips||As a preparation shortcut, buy pre-peeled and cubed rutabaga.|
|White grape juice or orange juice concentrate can be used instead of apple concentrate.|