Tuesday, February 26, 2013

Brussels Sprouts & Orecchiette

Another way to use your roasted brussels sprouts:

First roast the sprouts - toss them in a lot of oil and salt and bake at 315 for a very long time (I did mine for two hours, but they were whoppers).  When they are dark and crispy on the outside, remove from the oven. 

Boil a bag of orecchiette while toasting pine nuts and  a container of baby tomatoes in the toaster.  Chop all the roasted sprouts into quarters.  When the pasta is done, toss it all together with some grated nutty white cheese.  You want about the same amount of sprouts as of pasta.  

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