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Roasted Roots and Radiatore Pasta Salad (Guy Fieri) Recipe

Roasted Roots and Radiatore Pasta Salad (Guy Fieri) Recipe

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Roasted Roots and Radiatore Pasta Salad (Guy Fieri)

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Ingredients:

Serving

1 lb small-medium carrots, peeled and cut into bite-size pieces
1 lb parsnips, peeled and split , woody core removed, cut into bite-size pieces
1 lb turnips, cut into bite-size pieces
1 large onion, peeled and medium diced
1/4 cup extra-virgin olive oil
2 tsp fresh thyme leaves
1 clove garlic, minced
kosher salt and freshly ground black pepper
2 tbsp red wine vinegar
1 tbsp honey
1 tsp dijon mustard
1 clove garlic, minced and ground into a paste
1/3 cup olive oil
2 tbsp chopped italian parsley, plus extra for garnish
2 tbsp sliced scallions
1/2 tsp fresh thyme leaves
kosher salt and freshly ground black pepper
1 12- oz packet radiatore pasta
1/2 cup crumbled goat cheese
kosher salt and freshly ground black pepper

Directions:

For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	947.42 Kcal (3967 kJ)
Calories from fat	409.6 Kcal
		% Daily Value*
Total Fat	45.51g	70%
Cholesterol	31.05mg	10%
Sodium	286.49mg	12%
Potassium	1108.82mg	24%
Total Carbs	110.09g	37%
Sugars	22.38g	90%
Dietary Fiber	15.41g	62%
Protein	23.86g	48%
Vitamin C	57mg	95%
Vitamin A	1.1mg	38%
Iron	3.5mg	20%
Calcium	396.6mg	40%

Amount Per 100 g
Calories	173.41 Kcal (726 kJ)
Calories from fat	74.97 Kcal
		% Daily Value*
Total Fat	8.33g	70%
Cholesterol	5.68mg	10%
Sodium	52.44mg	12%
Potassium	202.95mg	24%
Total Carbs	20.15g	37%
Sugars	4.1g	90%
Dietary Fiber	2.82g	62%
Protein	4.37g	48%
Vitamin C	10.4mg	95%
Vitamin A	0.2mg	38%
Iron	0.6mg	20%
Calcium	72.6mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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