Roasted vegetables and fontina cheese pair beautifully with our Gluten-Free Della Terra Trumpet Trio for the perfect taste of fall!
4 oz. Pappardelle's Gluten-Free Della Terra Trumpet Trio
1 large parsnip, peeled and sliced*
1 large carrot, peeled and sliced*
1 medium rutabaga, peeled and sliced*
2 rosemary sprigs, minced
3 cloves garlic, smashed
4 oz. brussels sprouts, trimmed and cut in half or quarters
1/2 leek, thinly sliced
1 oz. fontina cheese, thinly sliced
Bella Sol Modena Barrel-Aged Balsamic
*Be sure veggies are cut the same size to ensure even cooking.
1. Preheat oven to 400° F. In a large bowl, toss parsnip, carrot, and rutabaga with salt, pepper, rosemary, and a bit of olive oil. Spread evenly on a baking sheet, with smashed garlic. Bake 25-30 minutes or until knife tender and caramelized, stirring halfway through. *
2. Meanwhile, bring a pot of salted water to boil. When boiling, add brussels sprouts and blanch for 30 seconds to 1 minute. Drain and dry thoroughly. Heat olive oil in a saute pan over medium to medium-high and add brussels sprouts, careful not to crowd the pan. Season with salt and pepper and leave for a minute or two to develop a sear. Flip brussel sprouts once golden brown and let them cook another few minutes, seasoning more if needed. Remove from heat and set aside.*
3. While other veggies are roasting, heat a saute pan with olive oil to low and add sliced leeks. Cook until very soft and transluscent, stirring occasionally and adding more oil if necessary. Season to taste.*
4. Meanwhile, bring another pot of salted water to boil and cook pasta until al dente, about 14-16 minutes. Drain and transfer to a large bowl, reserving a ladle or two of pasta water. Add cheese, roasted veg, brussels sprouts, and leeks to bowl with pasta, tossing with balsamic vinegar and pasta water. Serve warm or at room temperature.
*Steps 1-3 can be done a day or two in advance.