People have a lot of emotions about Brussels sprouts. You either love them or hate them. I have yet to talk to anyone who sits in the “Brussels sprouts? Meh” *shoulder shrug* middle ground. I, myself, am a passionate lover of the sprout. I like ‘em raw, I like ‘em roasted, I like ‘em sautéed. Just don’t give them to me boiled. I feel like boiling a Brussels sprout and forcing someone to eat it can be a trauma-enducing event that may lead to adulthood hatred of this glorious mini cabbage-like vegetable. And they are glorious when you treat them with the proper respect.It’s time again for Five Ingredient Friday! Your weekly dose inspiration for five ingredient, 30 minutes-or-under meals that are vegetarian and gluten free.
My aim with 5 Ingredient Friday is to give you meals that:
- Use 5 ingredients (well..duh)
- Take 30 minutes or under
- Deliver on taste and satisfaction!
My only assumptions for 5 Ingredient Friday are that you usually have on hand some sort of oil/fat; salt and pepper; water; and garlic and onion <- these are my ‘free ingredients’ that I can use outside my key five ingredients. If you make one of my 5 Ingredient Friday meals share a photo on Instagram and tag me @thoroughly_nourished_life and use the hashtag #5IngredientFriday. I’d love to see if you whip these up!
For this week’s Five Ingredient Friday I am bringing to you one of my favourite ways to prepare Brussels sprouts: roasting in garlic olive oil! Roasting a Brussels sprout is like the makeover scene in every teen movie ever. Taking an unsuspecting and slightly awkward girl (vegetable); working a little magic (olive oil + salt + heat); and then presto! She’s the prom queen! Or…dinner…whatever. The point is: ROAST YOUR B-SPROUTS. Ahem, sorry to shout. Roasting concentrates the flavours of this vegetable, and the bitter compounds get crowded out by the caramelisation of the natural sugars present. The outsides of the sprouts get crispy while the centres get soft and creamy. It’s a win all round.After the sprouts are roasted we are tossing them with some pasta, roasted walnuts, and cheese. Then we are diving into a bowl of hearty, cheesy, veggie-filled goodness and forgetting the time our parents made us eat all our soggy, waterlogged, grey Brussels sprouts before we were allowed to leave the dinner table.Before I leave you to revel in glorious Brussels sprout heaven I have a few hints/tips/tricks/extras to keep in mind:
- This makes a great side dish if you leave out the pasta! Just sprinkle the cheese directly over the sprouts when they come out of the oven and serve alongside your main dish. This is especially amazing with a Sunday roast.
- If you are an omnivore you can totally feel free to sprinkle some diced bacon onto the baking sheet with your sprouts. Sprouts + bacon are a match made in flavour heaven.
- If you’re not quite ready for full-on Brussels sprouts pasta you could replace half the sprouts with broccoli instead (this is especially good when serving this to kids…or Chris…).
Roasted Brussels Sprouts Pasta
Vegetarian | Gluten Free | Serves 3-4 | Store leftovers in an airtight container in the refrigerator for up to two days
note: there is no serving size for the cheese here because everyone has different preferences. I like a lot of cheese on my pasta, my sister doesn’t like any. You do you.
- 400 grams Brussels sprouts
- 2 tablespoons garlic infused olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup walnuts
- 250 grams pasta (I like spirals or penne in this dish)
- Aged cheddar, shredded for serving
- Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
- Place a large pot of water onto boil.
- Chop the bottom off the Brussels sprouts and halve them. Toss with one tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon of black pepper and spread across the baking sheet. Roast in preheated oven for 15 minutes. Add the walnuts and cook for a further 5 minutes.
- While the sprouts are roasting prepare the pasta as per package instructions. Drain well and reserve 1/4 cup pasta water.
- Once the sprouts and walnuts are cooked toss with pasta, pasta water, and remaining oil, salt and pepper.
- Serve with as much cheese as desired. I desire a lot.