Jun 25 2014

Brussel Sprouts over Roasted Pepper Pomodoro Spaghetti

Published by at 3:39 pm under Gluten-free,Italian,Pasta,Vegan

Remember when everyone hated brussel sprouts? Whoever is responsible for revolutionizing pop culture’s opinion about this mini-cabbage-like creature of a vegetable is a genius. It’s like overnight we were all hypnotized, restaurant menus and grocery stores multiplied their supplies, and the obsession is not dying anytime soon. Every restaurant and gastro-pub offers this green nugget as a side: braised, roasted, steamed, grilled, you name it. And yes, I will admit that I have jumped the band-wagon on this one, but instead of putting her on the side, I have decided to make her the main dish. First, she will bathe in a luxurious garlic oil bath, and then she will sit atop a bed of a spaghetti tomato sauce recipe created just for her, to balance her often fibrous and bitter taste with the sweetness of summer tomatoes and fresh herbs.

Brussel Sprouts over Roasted Pepper Pomodoro Spaghetti Recipe

Yields: 4 servings

6 vine or Roma tomatoes
2 bell peppers
A fresh fennel bulb
One shallot
1 Fresno chili
Cherry heirloom tomatoes
1 lb of brussel sprouts
1 head of garlic
5 additional cloves of garlic
1/4 cup fresh basil
1/2 cup extra virgin olive oil
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon dried oregano
1/2 teaspoon dried fennel powder
1 lb whole wheat or whole grain or brown rice spaghetti

Preheat your oven to 425 degrees.

But the top of the garlic bulb to reveal the cloves and drizzle with a bit of olive oil. Wrap the head of garlic in a foil pouch.

Slice the 5 cloves thinly (I like to use my truffle shaver, but be careful not to shave your finger) and add them to a sauté pan with 1/4 cup of olive oil on low medium heat. Heat the garlic for 20 minutes until they turn into golden brown chips.

Remove from oil and place on a plate lined with a paper towel to absorb the excess oil so the garlic retains its crispy texture.

On a baking sheet lined with foil or parchment paper, add your vine tomatoes, peppers, fennel (which should be roughly chopped) and shallot (peel the outside skin of the shallot first).

Chop all the thyme and rosemary and sprinkle over the veggies on the baking sheet. Add the fennel powder and oregano too, and a pinch of salt and pepper. Drizzle 1/4 cup olive oil over all the veggies and toss until all the herbs and spices coat all the veggies. Place the head of garlic wrapped in foil on the baking sheet and place in the center rack of your oven. Roast for 15 minutes, then flip the veggies over and roast for another 15 minutes.

Remove the roasted veggies from the oven. Place the peppers into a glass bowl and cover with Saran Wrap. (This step allows the peppers to steam so that you can peel the skins easily).

Bring a pot of water to boil.
Add the spaghetti.
Remove when al dente. Rinse and drain under cold water.

Wash the brussel sprouts in a bowl of water, drain them, pat them dry, and trim their bottoms. Bring the heat under your sauté pan with garlic-infused olive oil to a medium high heat and add the brussel sprouts. Cook for five minutes before turning them. Remove them from the pan when they reach a nice golden brown color all around.

Slice the cherry tomatoes in half, and add them to the sauté pan. Let them cook for a few minutes, flipping them over to soften them.

Place all your roasted veggies in a blender. Take the garlic out of the foil and squeeze the cloves out of their jackets right over the blender. Peel the skin off the peppers, slice them and remove their seeds, and add them to the blender too. Pulse the blender until you reach a sauce-like consistency (not soup-like). It shouldn’t be completely smooth.

Pour the sauce into the pot that you boiled the spaghetti in. Bring to a simmer. Add the spaghetti and toss with tongs. Add half of the brussel sprouts and half of the cherry tomatoes and toss again. Pour the spaghetti mixture into a serving bowl. Use the rest of the tomato and brussel sprouts to garnish the serving bowl along with the garlic chips and fresh chopped basil.

Bon Appetit!


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