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Orecchiette with Roasted Brussels Sprouts Recipe

Orecchiette with Roasted Brussels Sprouts Recipe photo by Taste of Home

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Small ear-shaped pasta with roasted Brussels sprouts has everything I look for in a main dish: flavor, texture, and stick-to-the-ribs cream sauce. —Lily Julow, Gainesville, Florida

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Orecchiette with Roasted Brussels Sprouts Recipe

Prep: 45 min. Cook: 10 min.

Yield: 6 Servings

45 10 55

Ingredients

2 pounds fresh Brussels sprouts, halved
5 tablespoons olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
3-3/4 cups uncooked orecchiette or small tube pasta
6 green onions, sliced
3 garlic cloves, minced
1/4 cup butter, cubed
3/4 cup white wine or chicken broth
4 ounces cream cheese, softened and cubed
Minced fresh parsley

Directions

In a large bowl, combine the Brussels sprouts, 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 30-40 minutes or until tender.
Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water.
In a small skillet, saute onions and garlic in butter for 1-2 minutes. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
In a food processor, combine the onion mixture, reserved pasta water and remaining salt and pepper. Cover and process until smooth.
In a large saucepan, combine the Brussels sprouts, orecchiette, onion mixture, cream cheese and remaining oil. Cook over medium heat until heated through and cream cheese is melted, stirring frequently. Garnish with parsley. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 516 calories, 27 g fat (11 g saturated fat), 41 mg cholesterol, 447 mg sodium, 57 g carbohydrate, 8 g fiber, 14 g protein.

Originally published as Orecchiette with Roasted Brussels Sprouts in Taste of Home February/March 2012, p57

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Orecchiette with Roasted Brussels Sprouts

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Reviewed on Oct. 02, 2012 by JessyM

Great dish, followed the recipe exactly and really enjoyed it. I prepared it originally as a side dish and have plenty of leftovers, so I will likely add bacon and have again as a main dish. Thank you for sharing.

Reviewed on Sep. 04, 2012 by visciousmomma

Just made this and the entire family (hubbie and 4 kids) loved it! I accidentally only bought 1 lb of brussel sprouts. So I added asparagus in its place! Made it soooo yummy! Thanks for a low cal yummy meal!

Reviewed on Aug. 28, 2012 by Lindsey608

Made a brussel sprout convert out of me! Delicous way to fix this veggie. Add chicken for a one-dish meal.

Reviewed on Feb. 19, 2012 by mbraif713

Add bacon and it's perfect!

Reviewed on Feb. 09, 2012 by degrootsl

This was really good. Used fresh sprouts out of my garden, and added some cooked chicken, to make it a one dish meal. Needed some salt, but I thought it had lots of flavors going on.

Reviewed on Feb. 08, 2012 by yummyinmytummy30

Lacks Flavor!!

Reviewed on Feb. 08, 2012 by ajonas

This was awesome. I thought it had tons of flavor..c'mon its Brussel Sprouts - they are full of flavor. The sauce is a perfect companion. My daughter, who normally is not a fan of the sprout, thought it was excellent. I would eat it as my main dish.

Reviewed on Feb. 03, 2012 by jpdakine

Based on the last review I added roasted bell peppers, prosciutto, lemon pepper, 3 c. Pasta water and its ok. The dish doesn't thrill me even after adding red pepper flakes.

Reviewed on Jan. 28, 2012 by hamsamiches

<p>The roasted Brussels sprouts were tasty. However, the rest of the dish was very disappointing. The sauce was extremely lacking in flavor. I don't know how much of a difference the chicken broth versus white wine would make, but I used chicken broth. I was not impressed and will not make this again.</p>