⅓ cup olive oil
¼ cup balsamic vinegar
3 Tbsp Dijon mustard
1 Tbsp honey
4 cloves garlic, minced
4 tsp fresh rosemary, finely chopped
1 tsp salt
½ tsp freshly ground pepper
2 large carrots, peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
1 red onion, cut into chunks
2 cups butternut squash chunks
4 beets, peeled and cut into wedges
½ cup fresh parsley, chopped
1 lb(s) whole-grain spaghetti
½ cup goat cheese, crumbled
½ cup walnuts, toasted and chopped
1. Preheat oven to 425°F.
2. Whisk oil with vinegar, mustard, honey, garlic, rosemary, salt and pepper. Measure out half and set aside.
3. Toss remaining with carrots, parsnips, red onion and squash. Arrange on a foil-lined tray. Add beets to the same boil and toss until evenly coated in the residual oil mixture. Arrange on one side of the baking sheet. Roast, tossing occasionally, for 45 minutes or until tender.
4. Meanwhile, prepare spaghetti according to package directions. Reserve 1 cup cooking liquid and drain well.
5. Toss with reserved oil mixture and as much of the cooking liquid need to achieve desired consistency. Garnish with goat cheese and walnuts.