Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts

I often pin recipes on Pinterest, but rarely actually make them because I'm not sure if they will turn out or not.  But when I do I like to share!!!! Below is a fantastic pasta dish that literally tastes like fall. Sooooo delish!!!

Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts

Ingredients:

1 large sweet potato, peeled and cut into 1/2-inch cubes
2 cups halved brussels sprouts
1/2 red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
6 tablespoons unsalted butter
8 ounces whole wheat pasta (we used DeLallo Organic Whole Wheat Fussili)
1/2 cup pecans
1/2 cup dried cranberries
1/2 cup crumbled feta cheese

Directions:

1. Preheat oven to 400 degrees F. Place the sweet potato, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from oven and set aside.
2. Meanwhile, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking and set aside.
3. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and put back in the pot.
4. Pour brown butter over the pasta and add the roasted vegetables. Heat over medium until heated through. Remove from heat and stir in the pecans, dried cranberries, and feta cheese. Season with salt and black pepper, to taste. Serve.

ENJOY!