Orecchiette with Roasted Brussels Sprouts & Grapes
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Roasted grapes, Brussels sprouts, and onions bulk out this recipe, making it light on the pasta but full of delicious flavor. Just be sure to cut all the Brussels sprouts a similar size so they roast evenly. Also, you can substitute shredded Pecorino Romano or Parmesan cheese if you don’t like the tang of goat cheese. A drizzle of balsamic vinegar ties this pasta dish together in the end.
Ingredients
Brussels sprouts
1 pound(s)
Grapes
2 cup(s)
Uncooked onion
1 large
Garlic
2 clove(s)
Fresh thyme
1 Tbsp
Olive oil
2 tsp
Table salt
1 tsp
Black pepper
1 tsp
Uncooked orecchiette pasta
1 cup(s)
Soft goat cheese
4 Tbsp
Balsamic vinegar
4 tsp
Instructions
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
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