Caramelised Brussel Sprouts with Pasta
By: Kara Parnell
Brussel Sprouts are impressively high in antioxidants, fiber, and a slue of vitamins, including vitamin K and C. As parents, we know that brussel sprouts are dainty little packages of nutrition and goodness, but to most kids, brussel sprouts feel more like a punishment than a gift. How can we get our kiddos to eat brussel sprouts? Add a little cheese and pasta, of course!
This easy recipe for Caramelized Brussel Sprouts with Pasta, is warm, comforting and deliciously healthy! The sprouts are sliced thin, and are hardly recognizable as the little cabbages they once were, to kids. They'll gobble up the lovely caramelized pieces, twirling bite after bite of this tasty pasta with cheesy, balsamic and garlic sauce, on their forks.
Try this quick, easy, and healthy dinner tonight, and celebrate a major parent win, as you make even your pickiest eater happy to eat a plate of brussel sprouts!
Source: "10 Ways Brussel Sprouts Benefit Your Health", healthline.com
Photo Source: minimalistbaker.com
Prep time: 00:10
Cook time: 00:25
- 8-10 brussel sprouts, thinly sliced
- 2 cloves of garlic, thinly sliced
- 3 T. extra virgin olive oil
- 2 T. balsamic vinegar
- 3 T. pure maple syrup
- salt and pepper to taste
- 1 C. chicken bone broth
- 1/2 C. shredded cheddar or goat cheese
- 200 g. of noodles or pasta
- Start water boiling for pasta, and cook according to package instructions.
- Add olive oil to a large pan over medium-high heat. When the oil begins to glisten, add the brussel sprouts and salt and pepper. Cook, stirring occasionally, until the sprouts begin to soften and turn slightly golden.
- Add the garlic and continue to cook until the garlic turns golden brown, and the brussel sprouts begin to caramelize and reach a deeper golden color.
- Pour in the balsamic vinegar and maple syrup, stirring to coat everything.
- Add the bone broth, and let simmer and reduce for 3-5 minutes.
- Add in cheese, and stir until melted and sauce thickens.
- Remove pasta from water, (reserving 1/2 C. or so of pasta water).
- Toss pasta in a pan with brussel sprouts, until pasta is lightly coated with sauce. If the sauce is too thick, add a T. of pasta water at a time until pasta is the right consistency.
- Serve warm with crusty bread.
To make this recipe even healthier, sub out the Parmesan for your favorite vegan cheese, and choose a brown rice, or spelt pasta. To make this recipe vegetarian, sub out veggie broth for the chicken bone broth