6 months ago
A Quick blanch of these brussel sprouts really helps speed up the roasting process! Add as little or as much fresh garlic and red chili flakes depending on how spicy you like it!
- 1 pound Brussel sprouts (stem removed and quartered)
- 2 tablespoons olive oil
- 1 box Orecchiete pasta
- 2 tablespoons Fresh minced garlic
- 1 tablespoon Red Chili flakes
- 1 cup Fresh shredded parmesan
- 3 tablespoons Butter
- Salt and pepper to taste
Pre heat oven to 400 degrees and Bring a large pot of salted water up to a boil.
Once boiling, add brussel sprouts and stir. After 30 seconds, using a slotted spoon or a small strainer with a handle, remove brussel sprouts from the water and place in a large bowl.
Toss Brussel sprouts with olive oil, salt and pepper and place on to a parchement paper lined sheet tray and spread out evenly. Roast for about 10-12 minutes until sprouts are lightly browned.
Mean while add the box of pasta to the pot of water. Cook until aldente about 8 minutes.
Strain pasta and place pot back on the stove on low heat.
Add butter to the pot and once melted add fresh garlic and chili flakes.
Stir for 30 seconds and remove from heat. Add pasta back to the pot, stir well and season with salt and pepper. Add Brussel sprouts and lastly the parmesan cheese, stir well and serve immediatley! Enjoy!
- 171 calories
- 13g total fat
- 6g saturated fat
- 24mg cholesterol
- 313mg sodium
- 7g carbohydrate (3g dietary fiber, 2g sugar)
- 9g protein