Garlic Pasta with Brussels Sprouts

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   Start heating up a large pot of water and preheat the oven to 425 degrees F. 2.

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   Wash the Brussels sprouts and then halve them and place on a baking sheet.

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   Drizzle with olive oil and sprinkle with salt and pepper.

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   Place the sheet pan in the oven and cook for 30-40 minutes, until crispy on the outside and tender on the inside.

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   When done roasting, squeeze the juice from half a lemon over the top.

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   4.

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   In the meantime, mince the garlic cloves and saute until lightly brown in a pan with olive oil and salt.

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   When the Brussels sprouts and garlic are done, dump the garlic onto the sprouts and mix.

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    5.

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    When the water comes to a boil, add lots of salt and then the pasta.

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    Cook according to the directions on the box until the pasta is al dente.

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    6.

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    Reserver about 1 cup of pasta water before draining.

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    Drain the pasta and put into a bowl.

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    Add the sprouts and garlic and the juice from the remaining half of the lemon.

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    Add a drizzle of olive oil and pasta water to loosen the pasta.

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    7.

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    Add salt and pepper to taste and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.