Orecchiette with Roasted Brussels Sprouts & Grapes
- Total Time
Roasted fruit and veggies bulk out this dish, making it light on the pasta but full of delicious flavor.
uncooked Brussels sprouts1 pound(s), halved or quartered if large
grapes2 cup(s), red seedless variety
uncooked onion(s)1 large, chopped
garlic clove(s)2 medium clove(s), minced
fresh thyme1 Tbsp
olive oil2 tsp
table salt1 tsp
black pepper1 tsp
uncooked orecchiette pasta1 cup(s)
soft-type goat cheese4 Tbsp, crumbled
balsamic vinegar4 tsp
- 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