Caramelized Brussels sprouts, maple-soy glaze, and pasta combine for an umami, vibrant vegetarian main dish.
# Components:
→ Pasta
01 - 12 oz dry spaghetti or linguine
02 - Salt, for pasta water
→ Brussels Sprouts
03 - 1.1 lb Brussels sprouts, trimmed and halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Glaze
07 - 2 tablespoons pure maple syrup
08 - 2 tablespoons low-sodium soy sauce
09 - 2 cloves garlic, minced
10 - 1 teaspoon rice vinegar
11 - 1/4 teaspoon red pepper flakes, optional
→ Garnish
12 - 2 tablespoons toasted sesame seeds
13 - 2 tablespoons chopped fresh parsley or chives
14 - Freshly grated Parmesan or vegan alternative, optional
# Method:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine halved Brussels sprouts with olive oil, salt, and pepper. Toss to coat and arrange sprouts cut side down on baking sheet.
03 - Roast Brussels sprouts for 15 minutes until beginning to crisp.
04 - In a small bowl, whisk maple syrup, soy sauce, minced garlic, rice vinegar, and red pepper flakes until well combined.
05 - Drizzle glaze over Brussels sprouts, toss gently, and roast for an additional 7 to 10 minutes until well caramelized at the edges.
06 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water and drain pasta.
07 - In a large mixing bowl or skillet, combine drained pasta with roasted Brussels sprouts and excess glaze from the baking sheet. Toss thoroughly, adding reserved pasta water as needed to loosen mixture.
08 - Taste and adjust seasoning with additional salt or pepper if needed.
09 - Serve immediately, garnished with toasted sesame seeds, chopped parsley or chives, and grated Parmesan or vegan cheese if desired.
