Thursday, February 21, 2013

balsamic roasted veggie noodle bowls

Roasted veggies.
Balsamic reduction.
All of the above? Yes.

I made this for Devin a while back and he fell in love with it.
When I asked Devin what I should make tonight for his sister and her husband, he insisted on this dish.
I think it's safe to say that he really likes it.

Balsamic Roasted Veggie Noodle Bowls

  • Assortment of Veggies
    • 2 cups peeled and chopped butternut squash
    • 1 cup chopped carrots
    • 1 cup chopped green bell pepper
    • 1 cup chopped red bell pepper
    • 1 cup chopped green zucchini 
    • 1 small red onion, sliced
  • Spices (to taste)
    • garlic powder
    • onion powder
    • curry powder
    • cumin powder
    • dried basil
    • salt and pepper
  • Olive oil 
  • 2 cups balsamic vinegar
  • 3 T honey (or sugar)
  • 16 ounces pasta noodles (I used gluten-free)
  • Grated Parmesan cheese
  • Fresh basil

Preheat oven to 475 degrees F. On a baking sheet, spread out all the chopped veggies. Drizzle the veggies with olive oil and mix with your hands or a large spoon. Sprinkle on the spices, to your liking. Mix again with your hands (or a spoon).

Roast veggies for about 30-40 minutes in the oven, stirring every 10 minutes. 

Meanwhile, in a small pan on the stove, stir together balsamic vinegar with honey. Cook on high. Once it reaches a boil, reduce heat to medium-low. Stirring every few minutes, boil mixture until it reduces and becomes thicker, about 20 minutes. (Be careful, it will burn if you don't watch it.) It should resemble the syrup you put on your pancakes. Remove from heat.
*Note: you can also make the balsamic reduction in the microwave! In a small bowl, stir together honey and vinegar. Heat it in microwave until it starts bubbling. Remove and stir. Put it back in microwave, and let it cook/boil for about 5+ minutes, or until it reaches a syrupy stage.

While making the balsamic reduction, bring a pot of water to boil. Cook pasta for about 9-12 minutes. Drain and return to the pot.

When veggies are tender and cooked through, turn the oven to "broil" and allow veggies to get a bit crisp for about 2 minutes (just make sure to watch so they don't burn).

To serve, fill each bowl with noodles. Cover noodles with roasted veggies. Drizzle veggies with balsamic reduction. Sprinkle with grated Parmesan cheese. Top with fresh basil.

Eat with a smile on your face :)
You'll wonder what you ever did without this delicious dish.
Yep, it's that good.


  1. Sarah, I LOVED this. I think we're going to start experimenting with different veggies as well (asparagus).

    1. Dean, I am so glad that you guys liked it! Devin LOVES it too. Asparagus would be delicious with this! Good idea. I would use asparagus at our house, but Devin says that he gets "Asparagus Pee" if he eats it (pardon my French).


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