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Roasted Autumn Veggies and Pasta

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Roasted Autumn Veggies and Pasta

4.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Roasted Autumn Veggies and Pasta
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 480kcal


  • 1 pound butternut squash
  • 2 medium carrot
  • 1 medium cauliflower
  • 1 cup Brussels sprouts
  • 4 tablespoon olive oil
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 4 ounce Spaghetti
  • 4 ounce Parmesan cheese
  • 4 medium apple


  • Preheat oven to 425° F.
  • Cut squash, carrots, and cauliflower into 1 inch pieces; slice Brussels in half. Toss in 2 tablespoons olive oil, salt, and pepper, and spread onto a baking sheet. Roast for 20-25 minutes, watching so veggies do not over-cook.
  • Meanwhile, cook pasta as directed on package.
  • Once veggies are done, toss with pasta, grated Parmesan, and remaining 2 tablespoons olive oil. Serve with sliced apples on the side.
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Calories: 480kcal | Carbohydrates: 73g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 375mg | Fiber: 12g | Sugar: 27g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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