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Lemony Brussel Sprouts Pasta


Growing up I thought Brussel sprouts were horrible! I never wanted to eat them as I felt they tasted bitter. Many years later, I discovered that roasting them (instead of steaming or boiling) took away the bitter taste and gives them a softer flavour. Now they are one of my go-to vegetables!

INGREDIENTS:

  • 500 gr (1 lb) Brussel sprouts ends cut off, halved

  • pasta of choice,(preferably non-wheat or gluten-free — I use spelt)

  • extra-virgin olive oil

  • sea salt

  • pepper

  • 2-3 buds of garlic thinly sliced

  • unsweetened and unflavoured almond milk (or other non-dairy milk)

  • 1/3 cup of white wine

  • grated lemon rind of one lemon

  • juice of one lemon

  • 2 tbsp of rice or tapioca flour

  • fresh parley, chopped

Turn oven on to 400F. Brush the Brussel sprouts with olive oil, then sprinkle with salt and pepper. Bake for 15 minutes.

Meanwhile boil a large pot of water with one tbsp of sea salt. Add pasta when boiling and cook about 2 minutes less than directed (the pasta will be added to pan and cooked further). Reserve about one cup of the pasta water.

In a saucepan, heat up 2 tbsp of olive oil on medium low heat so the oil doesn’t smoke. Add garlic and cook for 3 minutes. Add 1/2 tsp pepper, lemon rind, lemon juice and milk. Cook for about 2 minutes on medium heat. Add wine and simmer until liquid is reduced to half.

Drain pasta and add the pasta to the saucepan with the liquid. Add a bit of the pasta water and cook for another minute or two. Add more some pasta water if too dry. Serve and sprinkle with the parsley.

BENEFITS:

Brussels sprouts are low in calories, high in fibre, vitamins K, C & A, and the minerals folate & manganese. They are also rich in antioxidants and contain ALA Omega-3 Fatty Acids.

Bon appetit!

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JANELLE ALLARD

Montréal, Canada & International

janelle@janelleallard.com

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by Janelle Allard. All rights reserved.

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