Skip to main content


Orecchiette w/ Roasted Brussels Sprouts
1/3 cup chopped brazil nuts (found in the Organic & Natural aisle)
1 1/4 lb. brussels sprouts, trimmed and halved
2 Tbsp. extra-virgin olive oil, divided
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 lb. orecchiette or medium-size shell pasta
1 tsp. minced fresh garlic
1 (15.5 oz.) can great northern beans, rinsed in hot water and drained
2 tsp. minced fresh thyme or 1/2 tsp. dried
1/4 cup grated Pecorino Romano cheese
+ Add to Shopping List
Orecchiette w/ Roasted Brussels Sprouts

Orecchiette w/ Roasted Brussels Sprouts

Orecchiette w/ Roasted Brussels Sprouts
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:40 minutes
1. Preheat oven to 425 degrees F. Arrange nuts on a baking sheet and toast 10 to 12 minutes, or until deeply golden. Transfer to a small bowl.
2. Toss brussels sprouts with 1 Tbsp. of the oil, salt, and pepper. Spray baking sheet with vegetable cooking spray, and place sprouts cut side down on baking sheet. Roast 16 to 18 minutes or until sprouts are tender and edges are browned.
3. While sprouts are roasting, bring 1 gallon of water to a boil over high heat in a large pot. Add pasta and cook just until al dente, about 10 to 12 minutes. Drain, reserving 1/4 cup of the cooking water, then return pasta to pot.
4. Remove sprouts from oven and immediately sprinkle them with garlic andremaining 1 Tbsp. oil, tossing well. Add to cooked pasta with beans, thyme, cheese, and about 3 Tbsp. of the reserved pasta water. Add remaining 1 Tbsp. water if pasta seems dry. To serve, divide among 4 bowls and sprinkle with toasted Brazil nuts.
Source: Fresh Magazine January, February 2010