Roasted Carrot and Brussels Sprout Pasta Recipe

Roasted Carrot and Brussels Sprout Pasta Recipe Recipe

There are many ways of preparing Brussels sprouts. My favorite is probably roasting them but this can take a long time. This is a different approach with 3 steps: boiling, roasting and sautéing the vegetable. To add extra sweetness I cooked them with baby carrots.

I combined the carrots and Brussels sprouts with pasta, which is a great strategy for tempting my little one to eat healthy, nutritious food. The pasta sauce consisted of simple tomato sauce, Pecorino cheese and a bit of almond butter for extra protein. Voilà!

 

Ingredients

Yields: 6 servings

1 pound Brussels sprouts
6 ounces baby carrots
1 pound your favorite pasta, cooked (save some of the water when draining the pasta)
1½ teaspoons salt
½ teaspoon black pepper, freshly cracked
1 shallot, finely chopped
2 cloves garlic, finely minced
2 tablespoons curly parsley leaves, finely chopped
1 (7.4-ounce) can tomato sauce
6 tablespoons olive oil, as needed
3 tablespoons chunky almond butter
4 tablespoons Pecorino cheese, shaved

Directions

Prepping the Brussels sprouts and carrots:

Trim the ends of the Brussels sprouts. Using a paring knife, make a deep criss-cross incision at the bottom of the vegetables. That way they'll still hold together and will be cooked through.

Place them with the carrots in a small pot and cover with enough cold water to barely cover the vegetables. Bring to a full boil, then lower the heat to medium-high. Cook for 12 minutes. Drain the vegetables, leaving about 4-5 in the pot; continue to cook them until very soft. Drain them. Once the veggies are cool enough to handle and have dried (with no excess water), drizzle with 3-4 tablespoons oil. Season with 1 clove garlic, salt and pepper.

Roasting the veggies:

Preheat the oven to 400°F.

Place the vegetables on an oiled baking sheet. Roast for about 20-25 minutes. When there's a nice brown crust, your veggies are ready!

Assembly:
In a large non-stick pan, heat 2 tablespoons olive oil. Add the remaining garlic and shallot and cook until golden and fragrant. Add the cooked pasta and toss for 2-3 minutes until lightly brown and fragrant. If the pasta starts sticking to the bottom, add a little pasta water. Transfer to a platter. Add the tomato sauce to the pan. Thicken the sauce with almond butter and Pecorino cheese. You can thin the sauce with a bit of pasta water. Turn off the heat and add the Brussels sprout and carrots. Lastly, return the pasta and mix until well coated. Add more salt if necessary.

Serve immediately.

Bon appétit!


Tips

Boiling the Brussels sprouts helps to make them more digestible. Make sure you drain all the liquid from the Brussels sprouts as it can turn the dish very bitter.

Published By: Jacqueline Pham on April 9, 2015.


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