I'M BACK!!!! Roasted Cauliflower and Brussels Sprouts Rigatoni

I know I know. I have been missing lately. I just haven't been able to find the time to blog. But that changes today. Today I make time.  I have so many recipes I have started and not finished. So I'm easing back in with a SUPER simple weeknight meal. Roasted veggies and pasta with a little parm. Can't be beat for ease and yumminess. Original recipe comes from Real Simple but I did a little of what I do to it, to jazz it up.

 

Roasted Cauliflower and Brussels Sprouts Rigatoni

• One Package Rigatoni
• Medium head of Cauliflower, broken up into bite-size florets
• 1 lb. Brussels Sprouts, trimmed and quartered
• 1 medium red onion cut into wedges
• Fresh thyme ( I do about 1/4 of cup once I get the leaves off the stems)
• 3 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup of shaved parmesan

1. Heat oven to 450. While it's heating toss the cauliflower, Brussels sprouts, onion, 2 tablespoons of the olive oil, thyme, salt and pepper on a baking sheet.
2. Once oven is preheated, bake the veggies for about 20-25 minutes until they are soft and browned, tossing about halfway through .
3. While they are baking, cook the pasta according to package instructions.
4. When pasta is cooked, toss with other tablespoon of olive oil.
5. Add veggies to pasta and mix in half the cheese too.
6. When you serve the pasta, add the rest of the parm to the top!

***This makes 4 servings
***On Bryce's dish scale it's a 3. Baking sheet, cutting board and knife, big bowl to mix in and pot to cook pasta in.

It's good to be back.