Prep Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
Directions
1. Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil. Toss broccoli, cauliflower, squash, and Brussels sprouts with olive oil and salt. Spread vegetables in an even layer over both prepared baking sheets. Bake for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and browned.2. While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
3. Melt butter in a medium saucepan over medium heat. Add onion, and cook over low heat for about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whisk, increasing heat to medium-high until mixture comes to a boil. Cook about 3 to 4 minutes or until it thickens slightly. Remove from heat.
4. Stir in cheeses to sauce and mix well. Once melted, add cooked pasta, stirring to combine. Fold in roasted vegetables and season with black pepper.
Nutrition Facts
Calories: 320Fat: 13 g
Carbohydrates: 36 g
Sodium: 540 mg
Fiber: 5 g
Protein: 20 g
Cholesterol: 35 mg