Cast Iron Skillet - Ideal for achieving even heat distribution and searing vegetables or cooking pasta with sauce.
Mixing Bowls (Multiple sizes) - For mixing ingredients, tossing salads, or combining components of the dish.
Chef's Knife - Essential for chopping root vegetables into uniform pieces and handling other ingredients efficiently.
Cutting Board - A necessary tool to protect countertops while cutting various ingredients, including roots.
Vegetable Peeler - Useful for peeling the skins of certain root vegetables if desired or removing potato eyes.
Food Processor (optional) - For making a fine sauce out of roasted vegetables and to shred ziti pasta, should you prefer it this way.
Digital Kitchen Scale - For precise ingredient measurements when the recipe calls for specific quantities.
Roasting Pan - To evenly roast a variety of root vegetables without them falling through.
Oven Mitts or Pot Holders - Safety gear to protect hands while handling hot pans and dishes in the oven.
Measuring Spoons & Cups - For accurately measuring liquid ingredients, especially if adding stock or wine as suggested by some recipes similar to this one.
2 tablespoons olive oil
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled redskinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound ziti or other tubular pasta
2 tablespoons (1/4 stick) butter
1 1/2 cups grated Parmesan cheese, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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