If you already enjoy Brussels sprouts, feel free to skip directly to the ingredients list.

If not – and I can already hear some of the anti-Brussels sprouts folks, wondering why on earth I’d suggest marring a great pasta dish with the likes of these green veggies – you may want to consider the words of chef Todd English: “Brussels sprouts are misunderstood – probably because most people don’t know how to cook them properly.”

If you decide to give roasted Brussels sprouts a try in this delicious recipe, which was concocted as a result of our having some leftover sprouts from Thanksgiving, you just may change your mind about the humble sprout.

Ingredients

• Pasta of your choice, in sufficient quantity to suit the number of people you’ll be serving
• Brussels sprouts – one pound / 454 gr
• Cherry tomatoes – one pint / approx. .5 L; you’ll see from the pictures that we used colourful and tasty heirloom tomatoes this time ’round
• garlic – two to three cloves
• parsley – 4 tablespoons / 60 mL, or to taste
• olive oil – 2 tablespoons / 30 mL
• black pepper – to taste
• parmesan cheese – shredded or grated, to taste

Preparation

1. Preheat the oven to 400 F / 205 C
2. Wash all your veggies; place the cherry tomatoes in a mixing bow
3. Trim the ends and outer leaves off the Brussels sprouts and, depending on their size, cut in halves or quarters; add to tomatoes
4. Chop the parsley finely; add to the tomatoes and Brussels sprouts
5. Now it’s the garlic’s turn; chop it finely and add to the the other vegetables
6. Drizzle your vegetables lightly with garlic oil, and gently toss the vegetables
7. Scatter the veggies on a baking sheet, lined with foil if you wish, and season with pepper to suit

Roast the Veggies, Cook the Pasta, Combine and Enjoy

1. Place a pot of lightly salted water on the stove top, and have it primed to boil as the veggies are almost cooked
2. Roast the veggies in the oven for 20-25 minutes, giving the tray a gentle shake every five minutes or so. You’ll know they’re ready when you see the Brussels sprouts turning crispy and the cherry tomatoes beginning to burst.
3. Cook your pasta as per directions, timing it to coincide with your veggies’ roasting. If using fresh pasta, as below, you’ll find it cooks more quickly than dried pasta.
4. Drain the pasta and return it to the cooking pot, then stir in your roasted veggies
5. Place in your serving dish and add parmesan cheese to taste

Post-Thanksgiving Pasta Primavera – Buon appetito!