Brussels Sprouts Linguine | Gennaro Contaldo
Yes, you read that right! Brussels sprouts pasta! Don't switch off yet, this is a brilliant way to use up those Christmas leftovers. The master of pasta brings you a delicious (honestly), festive pasta dish like no other. Give it a go this holiday season!
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Brussels Sprouts Carbonara Recipe
This Brussels Sprouts Carbonara recipe combines a few of my favorite things– caramelized shredded Brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.
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Love & Best Dishes: Bacon and Brussels Sprouts Alfredo Recipe | Brussel Sprout Pasta
Bacon and Brussels Sprouts Alfredo Recipe | Brussel Sprout Pasta - If you need easy recipes for dinner at home, Paula's Brussel sprout casserole with pasta is a fabulous option!
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Brussels Sprouts and Bacon Pasta- Everyday Food with Sarah Carey
Join Sarah Carey as she takes you through a recipe for spaghetti that gets a whole lot more flavorful with the addition of braised Brussels sprouts and crisped bacon.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cheesy broiled sheet pan pasta with vegetables
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***RECIPE, SERVES 4-6***
8 oz (223g) cascatelli or other large pasta shape
1 lemon
2 lb (908g) brussels sprouts
2 carrots
2 shallots
4 oz (113g) thick diced pancetta (or any fatty cured meat, or none at all)
8 oz (223g) mozarella
8 oz (223g) ricotta
1 red chili
2 garlic cloves
panko breadcrumbs
pecorino or parmesan cheese
fennel seeds
thyme (or other fresh herb)
Start by making the breadcrumb topping. Zest the lemon, grate up a little pile or pecorino or parmesan cheese, thin-slice the chili, pick some thyme leaves, peel the garlic, and chop all of these ingredients into each other until fine. Combine with an equal quantity of panko and set aside. Save the rest of the lemon for later.
Grate the mozzarella and set aside. Prep the brussels sprouts by trimming off the stem ends and any decaying outer leaves and then quarter them. Slice the carrots thinly. Peel and chop the shallots.
Get a pot of salted water coming to a boil for the pasta. Lay the pancetta out on a sheet pan in an even layer, put it in the oven and turn on the broiler/grill. Get the pasta boiling — you'll cook it until it's a couple minutes away from being done, then drain and reserve.
When the pancetta has leaked out a lot of fat and it's about as crispy as you want it, pull the pan out, toss in the sprouts, carrots, fennel seeds, and enough salt for all the veg. Spread into an even layer and return to the broiler until the veg looks almost cooked.
Take the pan back out, toss in the drained pasta and about a third of the mozzarella. Use a spoon to drop the ricotta onto the pan in dollops. Scatter the remaining mozzarella across the top, avoiding the ricotta dollops (you want to leave them exposed on top so they brown). Do the same with the breadcrumb topping.
Return the pan to the broiler and cooked until brown and crispy on top. Squeeze lemon juice over everything and eat.
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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