The title of this post says "roasted vegetables", but what I really meant was roasted Brussels sprouts.
I'm sorta sorry...but only a little.
About half of you are thinking "Brussels sprouts are vegetables....what's the big whoop?". The latter part of that statement you probably haven't heard since your 5th grade crush expressed disinterest at your ability to win a squat race at the roller rink on your birthday. By you I mean me. How well do I know you?
And the rest of you are saying "Brussels sprouts? Oh you little jerk."
I know! I get the rest of you. I totally roped you in, promising a pasta dish with all kinds of delicious, roasted vegetables and Brussels sprouts being the furthest thing from your mind. The old Brussels sprouts bait and switch. A classic!
But these little, Belgian gems get a bad reputation if you ask me. Wait, they are named after the city in Belgium, right? Ummmm. I do know that this veggie's negative connotation has largely deterred me from ever considering them part of my diet even though I had never tried them.
Sometimes I'm glad I'm a grown-up. Grown-ups are required to try new things. I'm also glad my husband wilingly eats anything I produce.
Can you trust me when I say you'll stop being mad after two bites of this unbelievable meal? The first bite will have your face contorted in an I'm-not-so-sure-I'm-gonna-like-this manner. That's to be expected. But then you'll swallow. You'll think "hey, wow, I didn't die and that wasn't half bad."
And then your second bite will let you fully realize just how magical it can be to roast Brussels sprouts, cauliflower, and red onion and toss them with tender turkey sausage, tangy Romano cheese, and bright lemon juice. Gives me the tingles!
Bottom line? Don't be scared. Try it. You'll really, really like it.
Pasta with Sausage
Adapted from Shutterbean
3 tbs extra virgin olive oil, divided
1 lb turkey sausage links, casings removed
1/2 medium head of cauliflower, cut into florets
8 oz Brussels sprouts, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
1 sprig fresh rosemary, chopped
3/4 box of whole wheat farfalle pasta (or any other short pasta)
Grated Romano or Parmesan cheese to taste
Zest and juice of 1 lemon
Zest and juice of 1 lemon
Preheat your oven to 450 degrees F.
In a large skillet over medium-high heat, add 1 tbs of the olive oil. When hot, add the sausage, and cook until browned, about 8 minutes. Break the sausage into crumbles with a wooden spoon as it cooks. Turn off the heat and set aside.
Line a large baking sheet with aluminum foil, and toss the cauliflower, Brussels sprouts, onion, and rosemary. Drizzle with 2 tbs of the olive oil, and add salt/pepper to taste. Roast until golden brown and tender, about 15-20 minutes, flipping halfway through. When cool enough to handle, cut the Brussels sprouts into bite-sized pieces (or shred into shavings with a food processor like I did!).
Meanwhile, cook your pasta according to the package directions, then drain thoroughly. Reserve 1/2 cup of the cooking liquid for later use. Return the drained pasta to skillet with the sausage.