Colorful maple-roasted veggies with pasta, tossed in tangy vinaigrette. Bright, hearty, and satisfying for any occasion.
# Components:
→ Roasted Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Maple Glaze
06 - 2 tablespoons pure maple syrup
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Pasta
11 - 9 ounces whole wheat pasta (penne or fusilli)
→ Vinaigrette
12 - 2 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 garlic clove, minced
16 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste
→ Garnishes
18 - 1/4 cup fresh parsley, chopped
19 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, bell pepper, zucchini, red onion, and cherry tomatoes. Toss with maple syrup, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the glazed vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized.
04 - While the vegetables are roasting, cook the pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to prevent overcooking.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, maple syrup, salt, and pepper to create the vinaigrette.
06 - In a large mixing bowl, combine the cooled pasta and the roasted vegetables. Pour the vinaigrette over the mixture and toss gently to ensure everything is well coated.
07 - Adjust seasoning if necessary. Garnish with fresh parsley and toasted pumpkin seeds just before serving.
