Recipe: Pasta with Roasted Brussel Sprouts and Cauliflower


  • 8oz whole wheat or high fiber pasta (I used Ronzoni Smart Taste)
  • 1 medium head of cauliflower, cut into florets
  • 1lb Brussel sprouts, trimmed and cut into halves (or quarters if they are large)
  • 1 medium red onion
  • 3 garlic cloves, sliced
  • ½ cup fresh grated Parmesan cheese
  • 1 tbsp olive oil
  • + 3 more ingredients
    • 1 tbsp dried thyme
    • 1 tsp dried parsley
    • Salt & pepper

1. Preheat oven to 450° F. 2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. 3. Meanwhile, in a large bowl, toss the cauliflower, Brussels sprouts, and onion with the olive oil, thyme, garlic, parsley, and salt a...

View full recipe at SpringPad


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