Photo of Orecchiette with Roasted Brussels Sprouts & Grapes by WW

Orecchiette with Roasted Brussels Sprouts & Grapes

5 - 7
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Roasted fruit and veggies bulk out this dish, making it light on the pasta but full of delicious flavour.


Uncooked Brussels sprouts

1 pound(s), halved or quartered if large

Red seedless grapes

2 cup(s), red seedless variety

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

2 clove(s), large, minced

Fresh thyme

1 tbsp(s)

Olive oil

2 tsp(s)

Table salt

1 tsp(s)

Black pepper

1 tsp(s)

Uncooked orecchiette pasta

1 cup(s)

Crumbled goat cheese

4 tbsp(s)

Balsamic vinegar

4 tsp(s)


  1. Preheat oven to 400°F.
  2. Toss Brussels sprouts, grapes, onion, garlic, thyme, oil, salt and pepper on a large rimmed baking pan; roast until Brussels sprouts are tender and grapes are juicy, stirring once or twice, 35-40 minutes.
  3. Meanwhile, cook pasta according to package directions, omitting salt if desired. Drain pasta; return to pot. Add everything from baking sheet, including juices, to pot; stir well.
  4. Garnish each portion with 1 Tbsp goat cheese and 1 tsp vinegar before serving.
  5. Serving size: about 1 ½ c


Cut all the Brussels sprouts a similar size so they roast evenly. You can substitute shredded Pecorino Romano if you don’t like the tang of goat cheese.