Roasted  Brussels Sprout Pasta

Olive Oil

Red Pepper Flakes Salt & Pepper


Pecorino  Cheese

Brussels Sprouts




Preheat the oven to 400 degrees F with a sheet pan on the center rack. In a large bowl, stir the brussels sprouts with olive oil, salt and pepper.

Carefully, spread the sprouts across the preheated pan.

Roast the brussels sprouts until they are crisp and browned at the edges, tossing halfway through roasting, about 15-20 minutes.

Cook the orecchiette in boiling salted water until al dente according to package instructions.

Warm the olive oil over medium heat. Sauté the garlic, red pepper flakes, salt and pepper until they become fragrant, about 30 seconds to 1 minute.

Stir in the cooked pasta and the fresh lemon juice.

Then stir in the roasted brussels sprouts, lemon zest, pecorino cheese and chopped parsley.

Roasted  Brussels Sprout Pasta