Roasted Brussels Sprouts and Crème Fraîche Pasta
Ingredients
- 1½ lb Brussels sprouts, sliced
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 5 cloves garlic, minced
- 2 tsp herbes de Provence (or use dried crushed rosemary), divided
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 1 (12-oz) pkg orecchiette pasta (or use your favorite pasta shape)
- ⅔ cup crème fraîche (or use mascarpone cheese)
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, oil, vinegar, garlic, and 1 tsp herbes de Provence on a foil-lined large rimmed baking sheet; spread in a single layer. Sprinkle with ¼ tsp each salt and pepper.
- Roast 25 minutes or until browned and tender.
- Meanwhile, cook pasta according to package directions. Drain reserving ⅓ cup pasta water, and return to pot.
- Toss pasta with crème fraîche, ½ cup cheese, reserved pasta water, 1 tsp herbes de Provence, and ½ tsp each salt and pepper over medium-low heat until combined.
- Toss Brussels sprouts with pasta; sprinkle with ½ cup cheese.
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