Description
Indulge in the vibrant flavors of Roasted Brussels Sprout Pasta, a delightful vegetarian dish that’s perfect for any occasion. This recipe combines the earthy richness of roasted brussels sprouts with the zesty brightness of lemon and the aromatic allure of garlic. It’s not only quick to prepare but also versatile enough to serve as a festive main course or a satisfying side dish. Ideal for busy weeknights or cozy gatherings, this pasta dish brings comfort and nutrition to your table with every bite. Elevate your dining experience with this simple yet flavorful recipe.
Ingredients
Scale
- 1 pound brussels sprouts (trimmed and thinly sliced)
- 8 ounces orecchiette pasta
- 3 tablespoons olive oil (divided)
- 2 garlic cloves (minced)
- Juice and zest of 1 lemon
- 1/4 cup grated pecorino cheese (plus more for serving)
- Salt and black pepper to taste
- Pinch of red pepper flakes
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F and place a sheet pan inside.
- In a large bowl, toss sliced brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the preheated sheet pan.
- Roast for 15-20 minutes until crispy at the edges, flipping halfway through.
- Meanwhile, boil salted water in a large pot and cook orecchiette according to package instructions until al dente.
- In a skillet over medium heat, warm remaining olive oil and sauté minced garlic with red pepper flakes until fragrant.
- Combine cooked pasta with the garlic mixture and stir in lemon juice.
- Add roasted brussels sprouts, lemon zest, pecorino cheese, and parsley; mix well.
- Serve topped with additional cheese and parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 485
- Sugar: 3g
- Sodium: 315mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg