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.
- 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
- Preheat the oven to 400 F / 205 C
- Wash all your veggies; place the cherry tomatoes in a mixing bow
- Trim the ends and outer leaves off the Brussels sprouts and, depending on their size, cut in halves or quarters; add to tomatoes
- Chop the parsley finely; add to the tomatoes and Brussels sprouts
- Now it’s the garlic’s turn; chop it finely and add to the the other vegetables
- Drizzle your vegetables lightly with garlic oil, and gently toss the vegetables
- 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
- Place a pot of lightly salted water on the stove top, and have it primed to boil as the veggies are almost cooked
- 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.
- 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.
- Drain the pasta and return it to the cooking pot, then stir in your roasted veggies
- Place in your serving dish and add parmesan cheese to taste