Roasted Broccoli and Brussel Sprouts Pasta
I should rename my blog and call it 1001 ways to eat pasta or something like that. Because I just can’t get enough of it these days. It’s bad. Fortunately, this roasted broccoli and brussel sprouts pasta is not bad. It’s so insanely good. And pretty simple. Think aglio olio (oil and garlic pasta). But kicked up just a tad with these roasted veggies.
If you follow me on Instagram, you’ve seen my recent stories have been eating big plates of spaghetti at 10 am. Because that’s what you do when you’re pregnant. With twins. You eat pasta every day for weeks. You mourn its presence at meals when you think…hey maybe I should eat something else so my husband doesn’t get super sick of spaghetti.
And if you are me, you start getting creative so you (and your poor patient husband) aren’t only eating spaghetti with tomato sauce and mozzarella and Parmesan cheese. Though seriously, if it were just me, there’d be no shame in my spaghetti game these days. But because it’s not and also because I run a food blog, I feel like I should diversify so I’ve come up with things like this insanely delish balsamic buttered blistered tomato pasta and this loaded end of summer harvest pasta.
And today, I bring you this roasted broccoli and brussel sprouts pasta.
So, not only do I want all things pasta, I’ve been craving things like salad and roasted broccoli and brussel sprouts. I really like roasted broccoli and brussel sprouts even when I am not growing two humans in my belly so its not just a weird pregnancy thing. In fact, back in January, I even built this amazing salad around yummy lemon, garlic, Parmesan roasted broccoli.
If you are not a veg lover, this method of cooking your broccoli and brussel sprouts will change that. Because it takes them and makes them so full of delicious crunchy flavor. Lemony, garlicky, a little salty from the cheese which makes a crispy coating on the veggies. Just so good.
It’s super easy to do too. Just remove all the thick stems from the broccoli and chop the florets into small pieces. Cut the woody end off of the sprouts and cut them in half.
Put the veggies in a bowl and toss them together with olive oil, grated Parmesan cheese, garlic, lemon juice, and salt and pepper so they are evenly coated.
Then you pour the whole shebang onto a cookie sheet lined with foil and sprayed with nonstick spray. Pop it into a 400 degree oven for about 20 minutes or until the veggies just start to brown.
Then you pour them out over linguine and add some extra olive oil and OMG. Delish.
Added perk: we got leftovers out of this recipe. And you know how sometimes pasta doesn’t keep well? Nope. This pasta is so good the next day and you can eat it cold. The olive oil keeps the noodles soft and moist and just totally perfect.
Looking for other vegetarian pasta recipes? Try these:
- Summer Harvest Pasta
- Balsamic Buttered Blistered Tomato Pasta
- Pasta with White Beans
- Lemon Pasta with Spinach and Sun Dried Tomatoes
- Brown Butter Gnocchi with Butternut Squash and Kale
- Easy Bruschetta Pasta
- Pea Pesto Pasta with Burrata
Easy roasted broccoli and brussel sprouts pasta makes a perfect veggie loaded dinner.
- 1 large head of broccoli
- 1 pound of brussel sprouts
- 3/4 cup of Parmesan cheese divided
- 6 tbs of olive oil
- the juice of 1 lemon
- 6 cloves of garlic
- salt and pepper to taste
- 1/8 tsp crushed red pepper flakes
- 1 pound of linguine
- Preheat the oven to 400.
- Prepare the broccoli but cutting off the stems and cutting the broccoli into bite sized pieces. Prepare the brussel sprouts by chopping the woody end off of each sprout and then halving the brussel sprouts. Put the broccoli and the brussel sprouts in a bowl and toss with crushed garlic, olive oil, 1/2 cup of Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes until evenly distributed. Pour the veggies onto a cookie tray lined with aluminum foil and sprayed with nonstick spray. Bake in the oven for 20-25 minutes or until the veggies start to turn golden brown.
- While veggies are in oven cook the pasta according to directions on package. When the veggies are done, pour over the pasta and toss together with remaining Parmesan cheese. Enjoy!
Omit red pepper flakes if desired.
- Serving Size: 6-8 servings