Monday, February 27, 2012

Cooking with Friends: Brussels Sprouts, Honey Roasted Almonds and Parmesan Pasta

Finished dish - the sprouts are slightly caramelized
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.  
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1 comment:

  1. This is a great dish for us Brussels Sprouts lovers


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