Roasted Veggie Noodles with Pears

 

A delicious, sweet way to prepare noodles in a colorful side dish.

• Preheat oven to 400°F degrees.
• 2 pounds sweet potato, butternut squash, and beat noodles
• 2 Bosc pears, seeded, 1-inch dice
• ¼ cup olive oil
• salt and pepper, to taste
• Toss noodles, pears, and oil in large bowl. Season with salt and pepper. Spread evenly on 2 parchment paper-lined baking sheets.
• Roast about 20 min, turning once halfway through, until lightly browned and tender.
• 2 tablespoons butter
• Put butter in a small sauté pan. Heat on medium heat until melted.
• ¾ cup chopped pecans
• Add pecans and cook, stiring, until pecans are fragrant, about 3-5 minutes. Remove from heat and set aside.
• reserved noodles
• reserved pecans
• 1 teaspoon cinnamon
• zest of 1 lemon
• Remove noodles from oven when done. Transfer to a large bowl. Add pecans, cinnamon, and lemon zest. Toss to combine.