Caramelized, roasted autumn vegetables mixed with a simple pasta tossed in olive oil and lemon juice. A healthy pasta dish with sweet and savory flavors!
When life becomes too much, how do you unwind? Treat yourself and get back to your base?
This past weekend at ChoppedCon, Kristen with Dine and Dish closed out the day with a touching and eye opening presentation about “Blogging Beyond the Numbers”. She touched on the life behind the camera, beyond the pins and tweets and the meaning of each recipe. If we dive behind each and every aspect of of this crazy thing we call blogging, it all comes to the fire that lights us within, our drive that makes us get up each day to only tear apart our kitchen and snap a few more photos. But most importantly, it is about happiness.
We, and I especially have, get caught up in the hustle that we often forget to slow down and appreciate the positive aspects of being our own boss and working from home full time. When I chose to blog full time, I envisioned days filled with lazy mornings my with good friends of Good Morning America, lunches with girlfriends on the Plaza, long walks in the afternoon and dinners spent mixing and serving my latest recipe creation.
I am sad to report only a few of those have happened, and most, not near enough. I’ve got caught up in the social media vortex, stressing about my numbers, and critiquing every photo, thinking they aren’t up to par. But Kristen’s talk brought me back to reality – it’s not about page views or how many new followers we gained, but about the love of sharing our tried and true recipes with some life stories to go with.
Last weekend, I not only met (and finally met) some amazing bloggers that I am lucky to call friends. We are all in the same boat, fighting for the same thing. Happiness. From that, I have gained a whole new perspective to blogging. While always having a passion to cook, photograph and share my insights, I have a new outlook to take more time for me. After all, this is the reason I left my corporate job to chase my dream.
I will be taking more time for me. Long lunches with girlfriends, that may include too many glasses of wine. Weekends without social media coming between my husbands and I’s time together. And afternoons walking in the fresh autumn air.
So how do I even talk about this recipe after that heart to heart? Beyond the fact that this recipe is 100% feel good, I first fell in love with roasting vegetables doused in maple syrup a few weeks ago on this flatbread. Topped with bacon. And fontina. Breakfast, lunch or dinner. Naturally, I have thrown maple roasted veggies into just about every meal since. Breakfast with eggs. Perfection. Mixed with pasta and it is one filling and quick dinner.
With a fresh mind, and a fresh dinner, I am set to tackle this life that I have been dreaming and striving for!
- 1½ cups small diced butternut squash
- 1½ cups sliced mushrooms
- 1½ cup sliced asparagus
- 1½ cups broccoli, trimmed small
- 3 Tbsp maple syrup
- 2 Tbsp olive oil
- Sea Salt and Pepper
- 2 cups uncooked pasta
- 2 Tbsp olive oil
- 1 lemon, juiced
- 1 tsp sea salt
- 1 tsp pepper
- Balsamic Glaze, to serve
- Preheat oven to 450 degrees F.
- Line a large baking sheet with parchment paper or a silicon baking sheet.
- Lay all the chopped veggies onto sheet. Try not to overlap them too much.
- In a small bowl, combine the olive oil and maple syrup. Drizzle over the veggies. Generously season with salt and pepper.
- Place in oven and roast for 20 minutes.
- Once the veggies are done. Remove from oven.
- Meanwhile, cook pasta according to packages instructions.
- When done, drain and toss with the remaining 2 Tbsp olive oil, lemon juice, salt and pepper. Add roasted vegetables, and serve immediately drizzled with balsamic glaze.
Hungry for more healthy diners?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!