Pasta with Roasted Winter Vegetables and Bacon

This time of year is always crazy-it really can be overwhelming trying to fit in shopping, wrapping gifts, holiday parties and get togethers on top of the usual work, household chores and just life in general!  It might seem impossible to get a quality dinner on the table with so much going on. 

Luckily, there are recipes like this pasta dish.  It is delicious and satisfying, comes together in a snap, and there is very little hands on time, which means if you are a multi-tasker like me, you can get something else done while it's cooking (I packed our lunches for the next day and cleaned up the kitchen). Really, what more can you ask for? 

If you don't have (or don't like) Brussels sprouts or cauliflower, I think other vegetables like broccoli, butternut squash, or even potatoes would go great in this dish.  Use whatever you have and like.  I used frozen Brussels sprouts and cauliflower here, which made even less work for me.  Matt and I really enjoyed the roasted Brussels sprouts in this though, so I really do encourage you to try them.

Pasta with Roasted Winter Vegetables and Bacon

1 pound pasta pasta (I used shells but any type of pasta will do!)
1 small or medium head cauliflower, stem and leaves removed, chopped (or about 1/2 pound frozen)
1 pound Brussels sprouts, trimmed and sliced in half lengthwise
6 slices bacon, roughly chopped
3 tablespoon olive oil
¼ cup chopped, fresh parsley, plus more for garnish
½ cup grated Parmesan cheese, reserving a little for garnish
¼ tsp dried chili flakes
Salt & pepper, to taste


Preheat oven to 400⁰.  Heat a pot of water on the stove for the pasta.

Spread the cauliflower, Brussels sprouts, and bacon in a single layer on a baking sheet a drizzle with one tablespoon olive oil.  Season to taste with salt and pepper.  Roast until vegetables are browned at the edges and soft in the center, about 20-30 minutes. Turn once about halfway through. 

 Meanwhile, cook your pasta according to package directions.  When the pasta is ready, drain, reserving ½ cup of the cooking liquid. Return pasta to the pot and add the two remaining tablespoons of oil to the pasta, the parsley, Parmesan cheese and chili flakes. If it’s a little dry, add some of the cooking liquid. Toss gently to combine.

Add the cauliflower, Brussels sprouts, and bacon and toss again, gently. Season to taste with salt and pepper.

Garnish with grated Parmesan and chopped parsley if desired.

Source: Jaime Cooks: Endevours in Eating & Entertaining