Description
Roasted Vegetables & Tortellini Skillet
Ingredients
12 oz cheese tortellini (fresh or frozen)
2 cups Brussels sprouts (halved)
2 cups butternut squash (peeled and cubed)
2 tbsp olive oil (divided)
1 tbsp balsamic vinegar
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper (to taste)
2 tbsp unsalted butter
1 tsp fresh thyme leaves
Directions
Preheat oven: Heat oven to 400°F (200°C).
Roast vegetables: Toss Brussels sprouts and butternut squash with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until caramelized and tender.
Cook tortellini: While vegetables roast, cook tortellini in salted water according to package instructions. Drain and set aside.
Pan-fry tortellini: Heat 1 tbsp olive oil and butter in a large skillet over medium heat. Add cooked tortellini and sauté for 3-4 minutes until golden and slightly crisp.
Combine and toss: Add roasted vegetables and balsamic vinegar to the skillet with the tortellini. Stir gently to combine and sprinkle with fresh thyme leaves.
Serve: Plate warm and enjoy as a cozy, hearty meal or side dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350 kcal per serving
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