The local spring vegetables are just starting to come in but there are a few local winter veggies still around. Mike and I love Brussels sprouts and cauliflower and when I saw this recipe in the San Francisco Chronicle I wanted to try it before they were all gone. I decided to add chicken and make it a main dish. You could also add sausages or some other protein.
Roasted Brussels Sprouts and Cauliflower Pasta my way
4 boneless, skinless chicken thighs or breasts, cut into bite size pieces
2 cups chicken stock
~3/4 pound Brussels sprouts, trimmed and cut into halves or quarters
1 small head of cauliflower, cut into bite size florets
~2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
~12 ounces spaghetti
juice of 1 lemon
1/3 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts, toasted
2 tablespoons chopped parsley
Arrange two racks in middle of oven and preheat to 375 degrees. Separately toss cauliflower and Brussels sprouts with olive oil, salt and pepper.
Place Brussels sprouts and cauliflower on separate rimmed baking sheet. Bake about 15minutes until nicely browned. Stir vegetables. Rotate baking sheets from top to bottom. Bake another 15 minutes. The pieces should be cooked through, but still retain some bite.
While the vegetables are cooking, brown the chicken in a non-stick skillet with olive oil, about 5 minutes per side. Add the stock and simmer for about 15 minutes until cooked through and the stock is reduced.
Cook pasta according to package directions, drain and save some cooking water.
Combine Brussels sprouts, cauliflower, chicken with stock and pasta. Toss with lemon juice and pasta water if necessary. Add cheese and season with more salt and freshly ground pepper to taste. Garnish with pine nuts and parsley. Serve in bowls.
There will be leftovers which is good because it was delicious and we'll have to wait until next year for more Brussels sprouts. Enjoy!