This summer, Yale’s food hall made me fall in love with roasted veggies, and expecially with cruciferous - awww, such good memories of that place. :’)
Now that winter is coming and broccoli, cauliflowers and other similar vegetables are in season, I feel like we’ll see a lot of recipes including them on here. Like this pasta, for example!
Ingredients for two people:
- 120g of organic brown rice noodles
- 1 packet of brussel sprouts
- 20g of pine nuts
- olive oil
Preheat oven at 180°.
Remove the external leaves from the sprouts and steam them as whole until tender. Once ready, cut them in halves and toss with 1 tbsp of olive oil and some black pepper. Line on a baking tray with some parchment paper and roast in the oven for about 15 minutes.
In the meanwhile, cook pasta according to package directions and toast pine nuts in a non-stick pan until golden, then crush them.
Drain pasta “al dente”, toss in Brussel sprouts and divide in two plates. Serve with crushed pine nuts and an extra drizzle of olive oil.