Orecchiette Pasta with Crisp Roasted Brussels Sprouts

• January 17, 2013  |
• by Kirstin Uhrenholdt

I have always loved Brussels sprouts, even as a little kid, how could I not, they were perfect little fairy cabbages. Now I know some of you out there are still not in on the joys of these little beauties (due to some unfortunate boiling of the vegetable I am sure) so I am going to spread Brussels sprout love with this recipe.

Try this! Cut them thin and roast them in a hot oven with a bit of garlic and crunchy bread crumbs making them golden, sweet, crisp and quietly addictive. Alone this is a perfect side dish, but toss them with pasta and you might just have made your kids a new favorite dinner. Go ahead, trust me on this!

You need:

2 pounds of Brussels sprouts (this sounds like a lot but they shrink)
4 tablespoons olive oil
3 cloves of garlic, minced
1 cup crisp unseasoned bread crumbs like panko
1 pound pasta, like orecchiette
Parmesan cheese for sprinkling
½ a lemon for squeezing
½ cup chopped parsley
Salt and a goodly grind of black pepper

Optional additions to toss in if you’d like, any or all:
½ cup currants
chopped mint
½ cup toasted chopped walnuts

To make 6 servings:

Turn on your oven to 450º and start your big pot of salted pasta water boiling.

Slice the Brussels sprouts thinly… throw the little stem bits into your compost. Toss the Brussels sprouts, olive oil, garlic, bread crumbs and a sprinkle of salt together really well (use your hands, the olive oil will keep them youthful looking).

Put the vegetables in a thin layer on two oiled baking sheets and pop them in the oven for 25-30 minutes, once or twice take them out on toss the vegetables a bit.

Meanwhile cook the pasta according to the packages directions, then drain well.

Once the Brussels sprouts have golden crispy edges toss with the pasta, add the Parmesan cheese, taste…then add any optional additions, the squeeze of lemon, parsley, a good grind of pepper, perhaps a bit more salt. Then fall in love with Brussels sprouts.