Roasting brussel sprouts smell like heaven.

More than any of the veggies I've roasted so far - its a slightly sweet, earthy, rich smell that will have you salivating.

I'm trying this new approach to my meals lately: let the vegetables be the stars. I'm really trying to experience and enjoy vegetables.

And I have to tell you, its not difficult to enjoy veggies when they are smoky-sweet roasted, coated in pesto, and nestled in a bed of tender pappardelle pasta like they are here.



Not to boast, but this recipe is kind of amazing.


Roasted Brussel Sprout Pesto Pasta
Serves 2

1 lb brussel sprouts
2 tbs olive oil
1/2 pound pappardelle pasta
3 tbs pesto (I used jarred but if you're inclinde to make your own, all the better!)
2 tbs capers - rinsed if packed in salt, drained if packed in vinegar
grated parmesan cheese to your liking

Wash and drain brussels. Cut off the brown ends and pull off any yellow outer leaves.



Cut sprouts in half length-wise and toss with olive oil and a healthy sprinkling of salt and pepper.

Spread sprouts over a rimmed baking sheet, flat side down. Any leaves that fallen off the sprouts can be nestled on in there - they will get especially crispy and tasty.

Stick in oven and roast 30-40 minutes, until nicely browned and crispy.



Meanwhile, cook pasta according to directions.

Toss drained pasta with pesto, capers, and roasted brussels. Grate parmesan cheese over the top.



Serious yums.