The other night, Corey and I decided to make dinner for our hubbies and, knowing they both love Brussels sprouts, we found (and then modified) a recipe that would appeal to both sweet and savory preferences. This Brussels Sprouts, Honey Roasted Almonds and Parmesan Pasta is super easy to make, and an appealing combination of flavors.
- 3/4 pound Brussels sprouts, trimmed and coarsely chopped (we quartered them)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 3/4 pound pasta (we used a type of linguine)
- 2 tablespoons butter
- 3/4 cup honey-roasted almonds --- see almond roasting recipe here
- 1 cup shredded Parmesan
Ready to Cook!
- Preheat the oven to 400°.
- On a baking sheet, toss the Brussels sprouts with the olive oil; season with salt and pepper. Roast, tossing occasionally, until browned, about 15 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
- Drain, reserving 1/3 cup pasta cooking water.
- Return the pasta and reserved cooking water to the pot.
- Stir in the butter and Brussels sprouts; toss in the almonds.
- Top with the Parmesan cheese. Enjoy!
You can change this up as you'd like, maybe roasting red pearl onions (give them a 10 minute head start in the roasting pan, then throw in the Brussels sprouts).
Or, you can saute half of one thinly sliced leek in a pan. Splash in some fresh lemon juice (about a tablespoon) and white wine (about three tablespoons), allowing it to reduce a bit before adding to the pasta.
Or, try some turkey bacon, cooked until crisp then crumbled over the top as you're serving it. Like more savory than sweet? Just dry-roast the almonds, or toast pine nuts instead.