Orecchiette with roasted Brussels sprouts and grapes
Uncooked Brussels sprouts
1 pound(s), halved or quartered if large
2 cup(s), red seedless variety
1 large, chopped
2 medium clove(s), minced
Uncooked orecchiette pasta
Soft-type goat cheese
4 Tbsp, crumbled
- Preheat oven to 400°F.
- 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.
- 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.
- Garnish each portion with 1 Tbsp goat cheese and 1 tsp vinegar before serving.
- Serving size: about 1 ½ c