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Orecchiette with Roasted Brussels Sprouts | Delicate & Nutty
(0)
35 min
Quick
Gurkerl Küche
Herbstliche Aromaküche aus Italien: Al dente gekochte Orecchiette treffen auf im Backrohr karamellisierte Kohlsprossen, geröstete Walnüsse, feinen Knoblauch und einen Hauch Zitrone. Abgerundet mit cremigem Parmesan und feinen Chiliflocken – ein wärmender vegetarischer Pastagenuss!
Ingredients
Preparation method
Roast the Brussels sprouts in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Clean the Brussels sprouts, trim the stems slightly, and cut the sprouts in half. Peel the fresh garlic and cut into thin slices.
Spread the Brussels sprouts on the baking sheet, drizzle with 2 tbsp extra virgin olive oil, and toss with fine salt and ground black pepper. Roast in the preheated oven for approx. 20–25 minutes until wonderfully caramelized and crispy at the edges.
Cook the pasta & toast the walnuts
In a large pot, bring plenty of water with fine salt to a boil. Add the orecchiette and cook according to package instructions until al dente. Before draining, be sure to reserve approx. 150 ml of the starchy pasta water and set aside.
Chef's tip
For extra freshness at the table, add some additional lemon zest and a sprinkle of fresh Parmesan over the steaming plates.
Place the Brussels sprouts cut side down on the baking sheet – this makes them especially crispy and intense in flavour.
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