Roasted Vegetable Pasta with Bacon and Parmesan

Once it starts to cool down just a touch, as in highs in the 80’s or so, I find that it is time for roasting vegetables at every possible chance.  I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.

I changed a few things.  More bacon, of course.  I’m pretty sure I doubled it, but I wasn’t really keeping track.  I also roasted some brussels sprouts along with the other vegetables.  I didn’t think I liked brussels sprouts until about 5 years ago when my husband’s aunt cooked them for Thanksgiving.  It was a huge eye opener for me.  I guess I’d just always thought I was supposed to hate them, so I did, without any good reason.  Thank you, Lynn!  They might be one of of my favorite vegetables now.  I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette.  Not going to happen, Martha.  I shaved big hunks of Parmesan into the pasta but I wished I’d grated at least some of it, as the recipe suggests.  It’s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and crannies of the pasta would’ve been better.  A few shaved pieces on top are all you need.

This was a lovely dinner.  A definite comfort food that fed 4 quite generously.  I will be making this again as the weather continues to cool off.  Enjoy!

Roasted Vegetable Pasta with Bacon and Parmesan


  • 2 tablespoons extra-virgin olive oil
  • 2-4 ounces bacon, preferably slab, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, thinly sliced
  • 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
  • 1 bag of brussel sprouts, trimmed and halved
  • Coarse salt and freshly ground pepper
  • 8 ounces orecchiette or other medium pasta shape
  • 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  1. Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  2. Toss sweet potato, onion, brussel sprouts and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Gooey Pecan Overnight Breakfast Rolls

This is as easy as it gets folks.  Well, unless you buy a pan of Sister Schubert’s cinnamon rolls and pop those in the oven.   That would be easier.  But these breakfast rolls are truly simple, and incredibly indulgent and delicious.  With an ingredient list of 5 items, the luxury of preparing them the night before, leaving them on the counter all night, then baking for a mere half an hour the rewards are much greater than the work that’s put into them.

I’ve made these twice now, and was more pleased with the second batch.  The first time I used only 1/2 cup of pecans, and this time I just covered the bottom of my dish and probably used close to a full cup.  It was great to have the extra sugary coated guys to snack on from the pan.  Feel free to use less or you could use walnuts.  I used vanilla pudding the first time, and butterscotch the last time.  Both were good, so use what you like.

A 9×13 pan is fine for these, but I used a smaller baking dish, 10×10, this last time.  A smaller area meant more gooey goodness which is never a bad thing in my opinion.  I only used 12 rolls for the smaller pan.  If I do these again in a 9×13 I would add a little more butter and sugar.  Because if you’re already going to eat these, what’s wrong with a little more fat and calories?  Enjoy!

Gooey Pecan Breakfast Rolls


  • 1/2-1 cup pecans, chopped
  • 18 frozen dinner rolls
  • 1 small box (3.5 ounces) Cook and Serve pudding
  • 1 stick butter
  • 1/2 cup brown sugar
  1. Spray a 9×13 pan with cooking spray and spread pecans on the bottom of the pan.
  2. Place rolls on top of pecans, spacing evenly.
  3. Sprinkle pudding mix over the top of the rolls and pecans.
  4. Cook butter and sugar in a saucepan over medium heat until sugar has dissolved, stirring frequently to avoid burning or boiling over.
  5. Pour butter mixture over the top.
  6. Cover with plastic wrap and let sit overnight, 8-10 hours.
  7. Preheat oven to 350°F, remove plastic wrap and bake for 20-30 minutes.
  8. Let cool for 5-10 minutes, then invert onto a platter or serve from the pan.