Roasted Baby Spring Vegetables

“With a 3-year-old and a new baby at home, my husband and I tag team mealtime. My go-to dish is a roasted vegetable pasta. I take whatever veggies we have on hand—broccoli, cauliflower, grape tomatoes, peppers, and fennel are some year-round favorites—and roast them at a high temp. When they come out of the oven, I hit them with balsamic and olive oil and toss with hot pasta. I usually finish it by sprinkling in frozen green peas (they defrost while I’m getting the table set…or feeding the baby a bottle). I add some pasta cooking water if it’s a little dry. I like to take this basic recipe and adapt to whatever is in season. I add beans or chicken for protein and take as my lunch over arugula. Changing up the veggies makes it seem like a new dish every time.”

This recipe for roasted spring vegetables would be great mixed with pasta and topped with rotisserie chicken for a simple meal similar to Allison’s weeknight life-saver. —Allison Long Lowery, Editor, CookingLight.com

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