My friend, Lindsey found this recipe on Two Peas and Their Pod blog. She shared the recipe with our friend, Gretchen and me. Gretchen made it before I did and served it to our family and we fell in love. And we weren’t the only ones they shared it with. We welcomed a large batch of new children at our church, all within a few months, and they made this their Go-to meal to take to families because it’s all-in-one and super de-lish-ous! (I hope you and your community practice this meal-bringing ritual. It’s such a blessing.)
Speaking of meal-bringing. I was so excited that our friends came up with the great idea of initiating a Meal Train for our friend, Kathryn, who is completing her dissertation in June. What a great idea to love her and serve her in this way! She has brought meal after meal for year after year and served our church community in countless ways. It is so fun to give to her. I am thinking we need to do this more often for people in our community… regardless of their specific need or station in life.
When I first heard of this recipe and the combination of ingredients, I wasn’t quite sure about it. This pasta has roasted vegetables, and nuts, and feta, and dried cranberries, and tossed in an amazing browned butter sauce! I adore all of the ingredients on their own, but didn’t know about the combination of them all together. Trust me. It is divine. It doesn’t get any better. It is rich and beautiful and special.
Adapted from Two Peas In Their Pod
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups halved brussels sprouts (or quartered if they are large)
1 red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
8 tablespoons unsalted butter (1 stick)
1 lb. large short pasta (penne, bowtie, fusilli, etc.)
1 cup walnuts
1 cup dried cranberries
½ to 1 cup crumbled feta cheese
Preheat oven to 400 degrees. Place the sweet potatoes, brussel sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from oven and set aside.
Meanwhile, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking and set aside.
Bring a large pot of water to a boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and put back in the pot.
Pour browned butter over the pasta and add the roasted vegetables. Stir in the walnuts, dried cranberries, and feta cheese. Season with salt and black pepper, to taste. Serve.
Get on the Meal Train and bless your community. And get on the Amazing Browned Butter train and make your mouth happy!