One is that it isn't the simplest dish I've ever made. There's roasting, grilling, boiling and and food processing involved (if you make your own pesto). BUT, it is completely worth it! I mean the garlic alone qualifies this to be a regular dish in our home. And believe me, this is a regular dish at our home. It is always gone before the night is done.
The second thing I am going to admit is that I had to "research" (this means Googling) whether or not it is brussel sprouts or Brussels sprouts. It's Brussels sprouts, since they are named after the city Brussels. But I don't ever say Brussels sprouts, I say brussel sprouts. Which is wrong, but I don't care because it sounds wrong to say Brussels sprouts. But I'll always write Brussels sprouts since my geeky grammar side takes my fingers over. What do you think?
How many times did I write Brussels sprouts in that last paragraph? Too many, I am sure. Don't let that put you off this yummy dish.
adapted from Gimme Some Oven
1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half or quartered depending on how large your brussels sprouts are.
3 Tbsp. olive oil, divided
1/2 tsp. Kosher salt
1/2 tsp. freshly-ground black pepper
1 lb (16 oz.) orecchiette (or any bite-sized pasta)
1 lb chicken sausage
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto (make your own)
Parmesan cheese, for serving
1. Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
2. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. (My batch of tiny sprouts only took about 12 minutes to cook.) Remove from oven and set aside.
3. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
4. Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
Serve warm, and sprinkle with freshly-grated Parmesan cheese.
Shared with: First Home Love Life, Sweet Boutique