Brussels Sprout and Red Onion Pasta with Parm and Lemon

This pasta happened by accident, but a rather happy one, as it turned out. I had originally intended to make a different vegetarian pasta, but because I switched my normal grocery shopping day this week, and the post-Labor Day crowds have for sure crowded NYC and its grocery aisles once again, Trader Joe’s was fresh out of squash. So Brussels sprouts it was. Have you ever been forced to serve a toddler expecting squash Brussels sprouts? No? It’s a special level of fear. But even he liked it…at least the crispy bits. And I can’t say I blame him. Take a walk on the wild side and give the sprouts a good char until you really feel like you’ve pushed the limit on roasting them.

And don’t skimp on the lemon here, but if you wanted to make this vegan, you can definitely substitute a nondairy cheese, or skip it and opt for some nutritional yeast.

Recipe

Ingredients

12oz dried pasta (any shape, but a short shape like fusilli, orecchiete, or farfalle)

1.5lbs Brussels sprouts

1 medium red onion

6-8 tbsp olive oil, divided, plus some extra for drizzling

Zest of one lemon

Shaved parmesan, to taste (or substitute non dairy cheese or nutritional yeast)

2 tbsp kosher salt, plus more for the pasta

1 tbsp Maldon sea salt for finishing

Directions

Preheat the oven to 400F.

Rinse the Brussels sprouts and pat dry. Trim off the ends and halve the sprouts vertically (through the end). If you have any particularly large sprouts, quarter them. Toss them with olive oil liberally, then arrange them cut side down on a sheet pan and sprinkle with kosher salt. You can line the pan with foil ahead of time or not. I try not to if possible to cut down on waste, but no judgment if you need a quick clean up.

Roast until the sprouts are nice and crispy, about 30-35 minutes.

Trim the top off the onion and slice it in half through the root, then slice each half thinly. Add 2 tbsp of olive oil to a large skillet, then add the onions and cook over low heat until they soften and begin to caramelize, about 20 minutes.

Cook the pasta according to the package directions (make sure to salt the water) and drain but don't rinse. When the pasta is drained, add 1 tbsp of olive oil to the pasta to prevent sticking.

To assemble the dish, toss the pasta with the sprouts and onions, then top with lemon zest and parm. Finish with a little drizzle of olive oil and some Maldon sea salt. 

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