Yes, it’s Monday and I’m posting about brussel sprouts. When I read that this week’s recipe for The Food Matters Project included brussels sprouts my first instinct was to sit it out. I have only really cooked with them once in my life and it did not go well. I was in college and in the spirit of eating healthier, decided to give the petite cabbages a try. I won’t go into detail about the experience, but let’s just say my apartment had a very foul smell and my boyfriend (now husband) asked me to not make them again.
Now, if you think I might be exaggerating this point let me just say when my husband (then boyfriend) saw the bowl of brussels sprouts sitting on the counter last week he got a very nervous look on his face and asked if I was going to be cooking them. My answer of course was yes, and I reassured him that this time I knew what I was doing. He looked a bit skeptical, the memory of the foul smelling apartment clearly not forgotten.
Luckily, my cooking skills have come a long way since college.
- tablespoons extra virgin olive oil
- kosher salt
- 8 ounces penne, preferably whole wheat
- 1 pound brussels sprouts, roughly chopped
- 4 ounces fontina cheese, shredded
- 3 apples, chopped
- black pepper
- 1/4 cup chopped almonds, toast in dry skillet, over medium heat until fragrant and golden
- Heat the oven to 425 degrees. On a baking sheet place chopped brussels sprouts and apples. Lightly coat with olive oil and season with salt and pepper. Roast in the oven for 15 minutes.
- Bring a large pot of water to boil and salt it. Add the pasta and cook it halfway through. Drain, reserving some of the cooking water and return the pasta to the pot.
- Stir in roasted brussels sprouts, apples, fontina and a splash of the cooking water if the pasta looks dry. Season with salt and pepper to taste. Turn the pasta mixture into the prepared pan.
- Bake, checking once or twice and adding a bit more cooking water if the pasta looks too dry, until the mixture is bubbling, 15-20 minutes. Garnish with chopped almonds and serve
To see the original recipe for this week head over to Marcia’s post for Baked Rigatoni with Brussels Sprouts, Figs and Bleu Cheese on ‘Twenty by Sixty’.
For the record…this time my experience with brussels sprouts was quite successful.
Be sure to check out all the creative interpretations of this recipe by my fellow food bloggers over on The Food Matters Project!