Roasted Garlic Fall Vegetables w/ Egg Noodles

Seriously Delicious Last night I almost ordered in 😳. It was one of those nights. Then, I walked into the Yard. Took a look at the Kale and Chard I had growing and gave my head a shake. Here is a quick easy recipe you can throw together in less than 30 minutes. Enjoy!


  • 1 small butternut, peeled and chopped into Moon Slices
  • 1/2 Red Onion, chopped
  • 3-5 whole roasted garlic cloves
  • 1/2 small Zucchini, chopped
  • 6 cherry tomatoes, halved
  • 2 large kale or chard slices, sliced thin
  • handful of fresh parsley
  • fresh thyme / chives ( of dried thyme if you dont have fresh)
  • 1 Tbsp olive oil
  • Tsp vinegar
  • Egg Noodles ( enough for two servings )


  1. Heat oven to 425 degrees
  2. Chop vegetables.
  3. Set aside Cherry tomatoes, Greens and Herbs.
  4. Add Vegetables, garlic, half 1/2 your herbs, 1/2 your oil, shake of salt and pepper.
  5. Roast until just golden ( about 10 min ).
  6. Meanwhile, cook noodles, and drain.
  7. Add greens and cherry tomatoes to pot with splash water
  8. Cook on high for 30 seconds, add vinegar
  9. Toss in Noodles, remaining oil, remaining fresh herbs
  10. Enjoy~

TIP: Keep some store bought roasted garlic off the Olive Bar in your fridge, seriously good in everything. Or, Make your Own: Roast a Whole Clove of Garlic in Foil w/ Olive oil @ 425 for 20-30 min.


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