Fabulous dinner for a fall evening, add a green salad, or Caesar or even coleslaw.
Della Terra Trumpet Trio with Roasted Root Vegetables
4.5 oz. Pappardelle's Gluten Free Della Terra Trumpet Trio (or pasta of choice)
Drizzle of Olivia's Extra Virgin Olive Oil
1 Parsnip, large, peeled and sliced
1 Carrot, large, peeled and sliced
1 Turnip, medium, peeled and sliced
2 Rosemary sprigs, finely chopped
3 Garlic cloves, minced
4.5 oz. Brussels Sprouts, trimmed, and cut in half or quarters depending on size
1/2 Leek, thinly sliced
1 oz. Fontina cheese, thinly sliced
Drizzle Olivia's Wild Rosemary Oil
Drizzle Olivia's 18 Year Balsamic
Salt and pepper to taste
Parmesan Cheese, shaved for garnish
Preheat oven to 400F
In a large bowl, toss parsnips, carrots, and turnip with the rosemary & garlic, a drizzle of EVOO, and salt and pepper to season. Spread evenly on a baking sheet, bake for 25 to 30 minutes or until tender, mix thoroughly halfway through baking.
Meanwhile, bring a large pot of slightly salted water to a boil. Add Brussel Sprouts, and blanch for about 1 minute. Drain and dry thoroughly.
Heat EVOO in a sauté pan over medium heat, add Brussel Sprouts, season with salt and pepper. Cook for about 10 minutes, rotating often to ensure even sear. Remove when tender and set aside.
While other vegetables are still roasting, heat sauté pan to low heat, add a very generous drizzle of EVOO, add leeks and cook for about 15 minutes or until soft and translucent, stirring often
Meanwhile, bring another large pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. When done, drain, reserve 1/2 C water. Transfer pasta to large serving bowl, add cheese, roasted vegetables, Brussels sprouts and leeks. Toss with 18 Year Balsamic Vinegar and a generous drizzle of the Rosemary Olive Oil, salt and pepper to taste, add any reserved pasta water if needed. Garnish with shaved parmesan cheese