Soba Noodles with Roasted Roots

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

soba noodles roasted root

Roasted Roots are as delicious as they look demure and homely.

Roasting the roots intensifies their flavor and is practically all you have to do to make this delicious pasta with roasted roots. And the cinnamon is a great match for the roasted roots flavors.

 Return to your roots!

Would  you  like  to munch on the roasted roots all by themselves?

Go right ahead and snack on them: they are fantastic. Or serve them with roast turkey or chicken. I  trust  my  book  amply  bears  this  out: I  am  crazy  about  all  roots,  and  why not?  Lean, delicious, versatile,  incredibly  nutritious—how  can  you  miss?  I run  home  with  all  roots—no  matter how misshapen and grimy and odd- looking—I find at the market, the way people bring home cast-off, disheveled animals and by dint of love and attention groom them into perfectly domesticated pets. Roots always make me think of the universal line in Psalm 118:23: “Even Maasu Habonim Haita Lerosh Pina,” which translates as “The stone that the builders discarded has become the cornerstone.” Yes, even humble roots are involved in thrilling rags-to-riches stories!

Remember to use a hammer to dice all those large roots! That will make your job a breeze.


  • 1 large turnip
  • 1 large carrot
  • 1 large red onion
  • 1 medium celery root
  • 1 large wedge kabocha squash, unpeeled
  • 12 cloves garlic
  • ½ cup extra-virgin olive oil
  • 2 tablespoons cinnamon
  • Salt and ground pepper to taste
  • 2 pouches Levana Nourishments Garden Vegetable
  • 1 pound soba noodles (gluten-free: Use rice noodles)


Preheat the oven to 425°F. Line a cookie sheet with foil. Dice all the vegetables about ½ inch and combine them with all but last ingredient. Place the mixture in one layer on the cookie sheet (use 2 if necessary) and roast about 20 minutes, or a little longer, until dark and soft. Boil the noodles in a large pot of boiling water with a little added oil and salt. Drain and reserve ½ cup cooking liquid. Toss the pasta and reserved cooking liquid with the roasted vegetable mixture, along with any juice that may have accumulated. Serve hot or at room temperature.

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