Warm Winter Seasoning
Roasted Winter Carrots & Pasta
A Simple, 4-Ingredient Comfort Meal
I’ve never been much of a "chili girl," but I absolutely crave hearty, warm recipes as soon as the temperature drops. Having been plant-based for 10 years, I’m always looking for ways to make vegetables the star of the show. I saw a version of this on social media, gave it my own twist with my Warm Winter Spice, and it has become a cold-weather staple in my kitchen.
Roasting veggies is all the rage for a reason—it brings out a natural sweetness that pairs perfectly with the earthy notes of cumin and cinnamon.
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 1-2
Ingredients
1 lb Carrots: (I use baby carrots to save on prep time!)
1 tbsp Pure Maple Syrup
4–5 Lasagna Noodles: Broken into bite-sized pieces.
1–2 tsp Warm Winter Spice: (Adjust to your taste preference).
Optional: A "tab" of plant-based or dairy butter and a spray of avocado or olive oil.
Instructions
Prep the Oven: Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
Season the Carrots: Lay the carrots on the pan. Give them a light spray of avocado oil (or toss with a teaspoon of olive oil). Drizzle the maple syrup over them, then sprinkle generously with the Warm Winter Spice. Toss everything together until the carrots are well-coated.
Roast: Pop them in the oven for 30 minutes until tender and slightly caramelized.
Boil the Pasta: While the carrots roast, boil your broken lasagna noodles in salted water until tender.
Assemble & Serve: Drain the pasta and toss it into a bowl with a pat of butter. Top with the roasted carrots, making sure to scrape all that maple-spice goodness from the parchment paper into the bowl.
Why it Works
The sweetness of the maple syrup pulls out the natural sugars in the carrots, while the Warm Winter Spice—with its blend of cinnamon, cumin, and other savory notes—creates a deeply comforting, "winter-hearty" flavor profile.
