Orecchiette with roasted Brussels sprouts and grapes

Orecchiette with Roasted Brussels Sprouts & Grapes

Total Time
1 hr
20 min
40 min
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.


Brussels sprouts

1 pound(s), halved or quartered if large


2 cup(s), red seedless variety

Uncooked onion

1 large, chopped


2 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 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