Pasta with Roasted Winter Vegetables

2 sweet potatoes or some winter squash, peeled and diced

½ head cauliflower, cut in small pieces

6-10 brussels sprouts, halved

2 cloves garlic, chapped

½ onion or 3 shallots, chopped

2 TB balsamic vinegar

1/3 cup grated romano cheese

olive oil

salt and pepper

12 oz. whole wheat pasta

optional: 2-3 TB breadcrumbs toasted in olive oil (add a little minced parsley if you have it)

Toss sweet potatoes with some olive oil and coarse salt and place in roasting pan. Cook in 400° oven for about 10 minutes. Toss cauliflower and Brussels sprouts with oil and salt and add to sweet potatoes. Roast for 30 minutes or more, stirring occasionally, until nicely browned and tender.

Meanwhile, heat a pot of water for the pasta. In a small skillet, sauté the onion or shallots in olive oil until softened, add garlic and continue to cook until lightly browned.

When water boils, add pasta and cook until done, drain and toss with roasted veg, onion garlic mixture, balsamic vinegar and cheese. Salt and pepper to taste. Sprinkle on breadcrumbs.

© Kelly's Cookbook 2017