I love Brussels sprouts but Gist has long complained that she hates them. This recipe (and some prodding to actually try them from our pro-Brussels sprouts friends, Jill and Jason) convinced her otherwise.
It begins with toasted hazelnuts (or filberts, if that’s how you roll.)
And lovely Brussels sprouts…
Which are roasted using Mark Bittman’s method, stove top first…
…Oven to finish.
The sprouts are then tossed with white beans, hot pasta and cheese…
YUM!
Pasta with Roasted Brussels Sprouts and Hazelnuts
Adapted from the Hannaford Supermarket’s January – February 2010 Fresh Magazine & Mark Bittman
- 1/3 cup chopped hazelnuts
- 1 1/4 pound Brussels sprouts, trimmed and halved
- 5 tablespoons extra-virgin olive oil, divided
- 4 cloves of garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon of balsamic vinegar
- 3/4 lb. pasta – orecchiette or medium shells
- 1 (15.5 oz.) can of great northern beans rinsed in hot water and drained (I drained them, and then strained the hot pasta on top)
- 2 teaspoons minced fresh thyme
- 1/4 cup grated Pecorino Romano cheese
Preheat oven to 450°. Arrange nuts on a baking sheet and toast 10 minutes, or until deeply golden. Transfer to a small bowl.
Roast the Brussels sprouts: Heat 4 tablespoons of oil in cast-iron pan (or other oven-safe pan) over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar.
Meanwhile, cook pasta according to package directions. Drain the beans a strainer. When the pasta is finished, drain it over the beans, reserving 1/4 cup cooking water. Return pasta and beans to pot.
Add sprouts, cheese, thyme, and a few tablespoons reserved pasta water to pasta; stir in remaining tablespoon of oil. Spoon into bowls; sprinkle with hazelnuts.
Sunday, January 17, 2010 at 11:25 am
I am running out of time, I swore that I was going to make and try sprouts for the first time in my life, this winter. Your recipe looks good and prompts me to restate my promise.
Sunday, January 17, 2010 at 1:11 pm
Thanks for posting this, Marianne. I usually make sprouts either in a curry or with bacon and lemon; this sounds like a great addition to my brussels-themed repertoire!
Tuesday, January 26, 2010 at 3:02 pm
THAT looks mouthwateringly delicious. And tho I hate to eat too much pasta, I think I’m going to have to squeeze this on in this week for me and B. That looks yum-yumo.