Pasta with Brussels Sprouts and Walnuts
Honey-Roasted Carrots
Ingredients
- 1 (16-oz) pkg uncooked whole-grain spaghetti
- ½ cup walnuts
- 1 Tbsp olive oil
- 1½ lb Brussels sprouts, stems removed and very thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 Tbsp butter
- 1 Tbsp fresh chopped rosemary
- 1 clove garlic, minced
- ¼ cup white wine
- 1 cup freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, toast walnuts in a large dry nonstick skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Wipe skillet clean. Heat oil in skillet over medium-high heat; add Brussels sprouts, salt, and pepper.
- Cook 6 to 8 minutes or until brown and tender, stirring occasionally. Add butter, rosemary, and garlic; cook 30 seconds. Stir in wine; cook 1 minute.
- Combine pasta, walnuts, Brussels sprouts, and Parmesan cheese.
Side Dish Ingredients
- 2 lb carrots, peeled and cut into 3-inch sticks
- 3 Tbsp olive oil
- 1 Tbsp honey
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Toss together carrots, oil, honey, salt and pepper on a large rimmed baking sheet coated with cooking spray; spread carrots in a single layer.
- Bake 20 minutes or until carrots are browned and tender.
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