I have really been enjoying brussel sprouts lately. I hadn’t tried one until this year, and now I absolutely love them – especially when they’ve been roasted in the oven with a bit of olive oil and sea salt for a good 30 minutes or so. I like them cut in half and roasted until they get nice and brown. My favourite are the leaves that fall off and get nice and crispy. I have to stop myself eating the sprouts like popcorn, straight from the pan, before they get to the table.
For this meal, I cooked some mini Linda McCartney vegetarian sausages along with the sprouts, and then tossed them in with some shell pasta and steamed green beans and broccoli. I used about 3 tablespoons of Marks and Spencer pesto (the only pesto I can find made without nuts). It was delicious! The sausages are very salty, but I like the taste and texture. The combination of flavours and textures was really nice, and I enjoyed the leftovers for lunch the next day. I even tossed some of the leftovers into tomato basil soup, which worked nicely.
500g Shell pasta (or any pasta shape)
1 bag frozen mini Linda McCartney sausages (or large sausages, sliced after cooking)
200g Brussel Sprouts, trimmed and halved
200g Fine Beans
200g Long Stem Broccoli
3 tbsp Marks and Spencer Pesto (or any brand)
Parmesan cheese to serve (optional)
Preheat the oven to 200C / Gas 6. Line a baking tray with foil. Place the sprouts on the pan and drizzle with olive oil. Sprinkle with sea salt. Toss to coat all the sprouts. Heat in the oven for 30 minutes. If there’s room on the tray for the sausages, add those with 15 minutes remaining in cooking time, or else put on separate tray in the same oven.
Boil water in a large pan. Cook the pasta according to directions, leaving al dente. With 4 minutes left in cooking time, add the beans and broccoli to the pasta. When cooked, drain and return to the pan. Add the pesto to the pasta/veg and stir. Add the sprouts and sausages and gently stir to combine. Serve with a sprinkle of parmesan.Pin It