Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts
Ingredients
The pasta
-
8
ounces
whole wheat pasta
The vegetables
-
1
large
sweet potato
-
2
cups
halved brussels sprouts
-
½
medium
red onion
The sauce and toppings
-
1
tablespoon
olive oil
-
6
tablespoons
unsalted butter
-
½
cup
pecans
-
½
cup
dried cranberries
-
½
cup
crumbled feta cheese
Seasoning
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, combine sweet potato, brussels sprouts, and red onion with olive oil, salt, and pepper, then roast for 25-30 minutes.
- In a saucepan, melt the butter over medium-low heat, swirling until it turns golden brown, then set aside.
- Boil water in a large pot, add salt, and cook the pasta until al dente, then drain.
- Combine the pasta with the brown butter and roasted vegetables, heating through.
- Stir in pecans, dried cranberries, and feta cheese, then season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
30mg
You might also like