Total Time:

20 min(Preparation) / 45 min(Cooking)

Servings:

8 to 12

Roasted Harvest Vegetable Rotini


Ingredients

1 pkg (375 g)CATELLI® HEALTHY HARVEST® WHOLE WHEAT ROTINI
1 bunchred or golden beets (about 3 to 5), peeled and cut into wedges
2each 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
3cloves 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

Preparation

1
Preheat oven to 425°F (220°C). Combine beets, carrots, parsnips and turnip in a large bowl.
2
Whisk apple juice concentrate with mustard, vinegar, olive oil, maple syrup, garlic, rosemary, salt and pepper.
3
Toss 1/3 cup (75 mL) dressing mixture with vegetables. Spread out on a large, foil-lined rimmed baking sheet. Cover with foil.
4
Roast for 30 minutes. Uncover and roast, stirring occasionally, for 15 to 20 minutes or until vegetables are browned and tender.
5
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.
 

TipsAs a preparation shortcut, buy pre-peeled and cubed rutabaga.
 White grape juice or orange juice concentrate can be used instead of apple concentrate.

 

Recipes you might also like