Fettuccini With Roasted Vegetables

Roasted Vegetables
1 broccoli crown, broken into florets
2 carrots, sliced into ½ - ¾ in pieces
12 – 20 brussels sprouts, stems trimmed and outermost leaves removed
1 small zucchini squash, sliced into bite-sized pieces
1 small yellow squash, sliced into bite-sized pieces
1 medium onion, cut into bite-sized chunks
1 red bell pepper, sliced into bite-sized pieces
balsamic vinegar
low sodium tamari
vegetable broth
olive oil
black pepper to taste

In a large, wide casserole dish or roasting pan, add sliced vegetables and spread evenly to cover entire bottom of container. Lightly drizzle with vinegar, tamari, broth and oil. Toss the vegetables in liquids until evenly coated and a small amount of marinade remains in the bottom of the container. Grind black pepper over vegetables to taste. Roast in a preheated 450 degree oven for ten to fifteen minutes. Remove from oven and stir vegetables. Add a bit of water or vegetable stock if dried out and roast for another ten minutes. Remove from oven when vegetables are just cooked and starting to brown. When serving, combine extra liquids with the sauce.

½ onion, diced or sliced finely
5-6 cloves garlic, halved and sliced thinly
1-2 tbsp olive oil
2 tbsp flour
½ cup white wine
1&1/2-2&1/2 cups vegetable stock
1-2 tsps fresh rosemary leaves
ground cayenne pepper

In a skillet or saucepan, add olive oil, onions and a sprig or two of rosemary, if available. Saute and turn rosemary sprigs occasionally until onions are just starting to become translucent. Add garlic and continue to stir and sauté for a few more minutes. Remove rosemary sprigs and add rosemary leaves and the flour. Stir to coat the vegetables with the flour and add wine. As sauce starts to thicken, add stock in small amounts while stirring until desired consistency is reached. Season with a dash or two of cayenne pepper.

Cook fettuccini according to package instructions. Drain pasta and either serve separately or combine pasta, vegetables and sauce before serving.