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!
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
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.
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.