Orecchiette with Roasted Brussels Sprouts & Grapes

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 flavor.


uncooked Brussels sprouts

1 pound(s), halved or quartered if large


2 cup(s), red seedless variety

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

fresh thyme

1 Tbsp

olive oil

2 tsp

table salt

1 tsp

black pepper

1 tsp

uncooked orecchiette pasta

1 cup(s)

soft-type goat cheese

4 Tbsp, crumbled

balsamic vinegar

4 tsp


  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.

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