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Pasta with Roasted Brussels Sprouts | Delicate & Nutty
(0)
35 min
Quick
Gurkerl Küche
Ein herrlich aromatisches Herbstgericht aus Italien: Im Backrohr goldbraun geröstete Kohlsprossen treffen auf al dente gekochte Penne, knackige Walnüsse, frische Zitrone und feinen Parmesan. Vollmundig, nussig und im Handumdrehen zubereitet!
Ingredients
Preparation method
Preparation & oven roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Trim the Brussels sprouts, remove the outer leaves, and cut the sprouts in half. Toss with 2 tbsp olive oil, a little salt, and pepper on the baking sheet and arrange cut-side down. Roast in the oven for about 20 to 25 minutes until golden brown and crispy.
Meanwhile, toast the walnuts in a dry pan over medium heat for about 3 minutes until fragrant. Remove and roughly chop. Wash the organic lemon with hot water, finely grate the zest, and squeeze the juice. Peel the garlic and slice it thinly.
Chef's tip
For particularly crispy Brussels sprouts, place the sprouts flat cut-side down on the baking sheet and do not turn them in the oven until they are nicely caramelized.
Toasted hazelnuts or pine nuts are also an excellent alternative to walnuts.
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