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Radiatore With Roasted Beets, Fennel And Onions

chef.jackson's picture
Ingredients
  Diced beets 2 Cup (32 tbs), pared
  Diced fennel 1 1⁄2 Cup (24 tbs)
  Diced onions 1 1⁄2 Cup (24 tbs)
  Canola oil 2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Radiatore 6 Ounce, cooked and drained
  Extra virgin olive oil/Walnut oil 2 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh flat leaf parsley 1 Tablespoon
Directions

1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. Combine beets, fennel, onions, canola oil, fennel seeds, salt and pepper to taste in prepared pan; toss until well mixed. Roast, stirring occasionally, 45 minutes, until vegetables are just tender.
3. Stir pasta into vegetable mixture; add olive oil, Parmesan cheese and parsley; toss to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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