A Brussels sprout side dish is usually a staple on the holiday table, but have you tried them tossed with pasta and other roasted vegetables :: verdure arrostite? If not, you are in for a treat. And, no, these aren’t boiled and mushy, but delectable crunchy slivers of goodness.

Roasted-Brussels-Sprout-Pasta-1In Italy, usually no family Sunday lunch or holiday meal is served without a bowl of pasta as a first course. In fact, Sunday lunches and holiday meals are a big thing. We’re talking typically about a 3 hour lunch with a lot of food…and wine :: vino. An example of a Sunday lunch menu served at home would look something like this:

{Aperitif wine :: Vino da aperitivo}

{Bread :: Pane} Easy Homemade 7 Grain Bread

{Appetizer :: Antipasto}Bruschetta with Taggiasche Olive Pesto and Feta 

{First course :: Primo} Kale and Truffle Tagliatelle

{Wine paired with food :: Vino abbinato con il cibo}

{Second course :: Secondo} Calamari Stew

{Side dishes :: Contorni}Roasted Kabocha Squash Fries, Spinach Balls and Borlotti Beans

{Dessert wine :: Vino da dolce}

{Dessert :: Dolce} Tiramisù Parfaits

 {Gelato} Homemade No-Churn Coffee Ice Cream

{Fruit :: Frutta}

{Espresso shot :: Espresso}

{Liquor :: Liquore} 

For Christmas in Emilia-Romagna you will probably eat tortelli verdi (spinach tortelli), tortelli di zucca (pumpkin tortelli) or cappelletti for the pasta and for New Years, it’s common to eat lentils because as legend has it, they are suppose to bring prosperity.


And, you? What are your traditions for family lunches or holiday get togethers?

Roasted Brussels Sprout Pasta
Prep time
Cook time
Total time
This roasted brussels sprout pasta is perfect for holiday gatherings.
Serves: 4
  • 15 Brussels sprouts, the hard ends discarded and thinly sliced.
  • 30 datterini or grape tomatoes, quartered
  • 1 clove garlic, with the skin
  • 5 sun-dried tomatoes in oil, cut in strips
  • 10 taggiasche olives without pits
  • ¼ shallot, sliced
  • 2 anchovies in oil* (optional, but good)
  • 10 basil leaves, chopped
  • Extra virgin olive oil, as needed
  • A few pinches of salt
  • 1 tablespoon course salt
  • 11 oz of Whole wheat Spaghettini (or other pasta)
  • ½ cup Parmigiano Reggiano cheese, freshly grated*
  1. Preheat the oven to 400°F. Line a baking sheet with rimmed edges with parchment paper.
  2. Put the Brussels sprouts, tomatoes and garlic on the tray and cover with a few tablespoons of extra virgin olive oil and a few pinches of salt. Bake for 25-30 minutes, stirring every often.
  3. In the meantime, bring a medium sized pot of water to boil. Salt the water. When the vegetables have only five more minutes to bake, start cooking the pasta. Set the timer for one minute less than the directions on the package.
  4. Put one tablespoon extra virgin olive oil in a skillet, add the shallots and sautè for 2-3 minutes. You can either leave the shallots in the sauce or remove them to just keep the flavored oil in the skillet. Add the anchovies, if desired, and stir until broken up in small pieces and almost dissolved. Add the taggiasche olives, sun-dried tomatoes and Brussels sprouts and tomatoes from the oven.
  5. Drain the pasta, reserving a bit of the cooking water. Pour the pasta into the sauce and add the Parmigiano Reggiano, basil and a bit of cooking water if needed. Serve immediately. Buon appetito!
  6. *For a vegetarian or vegan meal simply leave out the anchovies and substitute the Parmigiano Reggiano with a similar vegetarian or vegan cheese.




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