Orecchiette with Roasted Brussels Sprouts Recipe
Orecchiette with Roasted Brussels Sprouts Recipe photo by Taste of Home

Orecchiette with Roasted Brussels Sprouts Recipe

Read Reviews
4 10 8
Publisher Photo
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, Lawrenceville, Georgia
TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1-1/2 cups: 516 calories, 27g fat (11g saturated fat), 41mg cholesterol, 447mg sodium, 57g carbohydrate (5g sugars, 8g fiber), 14g protein


  1. 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.
  2. Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water.
  3. 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.
  4. In a food processor, combine the onion mixture, reserved pasta water and remaining salt and pepper. Cover and process until smooth.
  5. 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.
Originally published as Orecchiette with Roasted Brussels Sprouts in Taste of Home February/March 2012, p57

Full-Bodied White Wine

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

Reviews for Orecchiette with Roasted Brussels Sprouts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 11, 2013

"This recipe is out of this world. I never knew how good Brussels Sprouts were! This recipe accentuated their natural flavor and added a few other things to bring pizazz to it! I will make this again and again. P.S. Brussels Sprouts are villainized and they should not be! They are so wonderful!"

Reviewed Oct. 2, 2012

"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 Sep. 4, 2012

"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 Aug. 28, 2012

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

Reviewed Feb. 19, 2012

"Add bacon and it's perfect!"

Loading Image