Rotini with Roasted Brussels Sprouts
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Three Farm Daughters
Grabbed the whole branch of brussels sprouts at the store? While we can’t get past the adorable nature of these bite-sized brassicas, it’s always tough to guess the exact number you’ll need for your fall and winter feasts... (Best to buy extra, because three cheers for leftovers!)
If you have a bundle of brussels leftover from Thanksgiving dinner but don’t quite know how to use them up, this easy pasta recipe is it!
All it takes is a quick bake in the oven, a sprinkle of leftover hazelnuts and cranberries, and a robust vinaigrette to make everyone remember just how delicious these tiny sprouts really are!
When leftovers are this good, we guarantee you’ll hear zero complaints from anyone about eating their veggies.
1 box Three Farm Daughters Rotini Pasta
12 oz Brussels Sprouts, cut into quarters
- 3 Tbsp Olive Oil
½ cup Toasted Hazelnuts, roughly chopped
- 1 tsp Salt & ½ tsp Pepper
- ¼ cup Dried Cranberries
1 Shallot, finely chopped (or 1 tsp Onion Powder)
- 1/2 cup Olive Oil
- 1/3 cup Apple Cider Vinegar
- 3 tsp Dijon Mustard
- 2 tsp Honey
- ½ tsp Salt & ¼ tsp Ground Pepper
For the Dressing:
Preheat the oven to 350°F. Fill a large pot with water, add a large pinch of salt and bring to a boil.
- Cook pasta as directed on the box. Drain and set aside.
- While pasta is cooking, place chopped brussels sprouts on a lined baking sheet. Sprinkle with salt, pepper and olive oil and toss to coat. Bake brussels sprouts for 20mins or until tender. Remove from the oven and set aside while you prepare the dressing.
For the Dressing: Place shallot, vinegar, mustard, honey, salt & pepper in a food processor. Whiz until blended, then pour in the olive oil in a steady stream with the motor running until blended and combined.
To finish, transfer the cooked pasta to a large bowl. Add the dressing, roasted brussels sprouts, dried cranberries, and toasted hazelnuts.
Toss everything together until combined, and serve.