Fusilli with Roasted Vegetables

Another delicious Lesley Elizabeth recipe!



Serves 4


1 red pepper, cut into 1 inch cubes

¼ pound green beans cut into 1 inch pieces

2 carrots cut into ¼ inch diagonal slices

10 Brussels sprouts quartered

1 onion cut into ¼ inch slices

2 tablespoons EVOO

½ cup Mediterranean Herb Oil

¾ teaspoon salt

¼ teaspoon black pepper

3 cloves of garlic minced

¾ pound fusilli pasta

½ cup Parmesan cheese grated



  1. Heat oven to 450°F.  In a large bowl, toss the red pepper, green beans, carrots, Brussel sprouts, and onion with 2 tablespoons of EVOO, salt & pepper.  Place vegetables in one layer on a baking sheet and roast until browned and tender, 15-20 minutes stirring about every 5 minutes until vegetables begin to brown. 
  2. Meanwhile, in a large pot of boiling water, cook the fusilli according to package directions.  Drain, toss with Mediterranean Herb Oil and Parmesan cheese. 
  3. Top with the roasted vegetables and toss before serving.