May 16, 2012
Orecchiette with Roasted Brussels Sprouts
This recipe has 12 ingredients. It takes 45 minutes of prep and 10 minutes of cooking and makes 6 servings. I had no problems finding any of these ingredients at my local grocery store. I did chose to leave out the minced fresh parsley, my two boys aren't fans. Instead of white wine I used the dry sherry I already had in my fridge. The recipe doesn't specify whether to use salted or unsalted butter, but I almost always use unsalted, which is what I used in this recipe. The recipe calls for 3 3/4 cups of pasta, instead I used the full pound of pasta which I had purchased. Most important for success with this recipe is to make sure to turn the Brussels sprouts often to promote even roasting. It really does make a difference! I followed the remainder of the recipe as written.
I served this recipe when my in-laws were in town. I wasn't sure if my father-in-law would eat this dish since he pretty much hates Brussels sprouts. Luckily he ate the recipes without complaints (yay!). I loved the taste of the roasted Brussels sprouts, they were delicious! The leftovers heated up well the next day and this recipe made more than enough for a dinner for 6 people plus leftovers the next day. Overall, a very easy pasta recipe full of vegetables.
For the recipe go to Orecchiette with Roasted Brussels Sprouts.