Roasted Brussels Sprout Pasta

With lots of lemon, including zest and juice, plus garlic, this roasted brussels sprout pasta is a fresh, easy and filling vegetarian dinner.

Roasting is a great way to revive vegetables that are starting to get a little past their prime.

With a sheet pan, olive oil, salt and pepper, you can extend the life of veggies.

This happened to me with a bag of brussels sprouts.

And the result was this roasted brussels sprout pasta that has come in handy for countless meals ever since.

When brussels sprouts begin to go bad, the leaves of their mini cabbage heads get loose and start to wilt.

At that point I know I can’t keep them raw and shred them for a salad, which is one of my favorite way to eat sprouts.

So I switch on the oven instead.

Even though I could devour a plate of roasted brussels sprouts and call it dinner, that won’t cut it for my husband.

He doesn’t understand my love of treating sides like the main dish by just increasing the portion size.

I get it, so I reach for pasta, specifically orecchiette to pair with them.

My choice of noodle is because of scale. Sliced sprouts are a similar size to this ear-shaped pasta. They just make sense together.

I like keeping the flavor simple with ingredients that I always make sure to have on hand.

Garlic is an obvious choice.

Then I also include lemon juice and lemon zest. This makes the pasta turn out very lemony, no surprise.

I adore that bright fresh hit of citrus with anything roasted from vegetables to classic roast chicken.

How To Make Roasted Brussels Sprout Pasta

First, I preheat the oven to 400 degrees F with a sheet pan on the middle rack.

Cooking the brussels sprouts on a preheated sheet pan helps them crisp.

Also, to speed things up, I thinly slice the sprouts, so they make better contact with the hot sheet pan.

They turn out a range of greens to more browned at the edges.

About halfway through the roasting time, I cook the orecchiette in a pot of salted boiling water on the stove.

The oven time gives you the opportunity to multi-task and overlap your to-do list.

With the brussels sprouts roasted and the pasta al dente, I heat olive oil in a large skillet over medium heat.

Then I sauté minced garlic letting it get fragrant, which takes less than a minute.

After that, I fold in the pasta and the juice and zest of a lemon.

Next, I stir in the brussels sprouts, red pepper flakes, pecorino cheese and parsley.

If you aren’t familiar with pecorino, it is a hard Italian cheese that’s more salty and pungent than Parmesan.

Often when I cook with lemon, I find myself including Pecorino, too.

When you combine the pasta and brussels sprouts, some of the leaves will fall off.  It’s a good thing because more of them will be mixed in with the orecchiette.

The pasta turns out lemony and garlicky. I like serving it with a simple mixed greens salad with vinaigrette.

Print