I didn’t grow up liking brussels sprouts, and in fact I’m not even sure I dared to try them as a kid. But one thanksgiving my aunt made a recipe I just had to try. It paired them with pancetta, and from there the love affair took off. This recipe is a bit different, but uses the same concept with elbow macaroni. So if you’ve never been a huge fan, try this recipe and it may just convert you too.
Brussels Sprouts and Breadcrumb Pasta
12 oz brussels sprouts, chopped in half
1/2 c panko breadcrumbs
salt and pepper
4 slices of bacon, chopped
2 shallots, chopped
2 c elbow macaroni, cooked and drained
Preheat oven to 400 degrees. Add brussels sprouts to a baking sheet, toss with 2 tbs olive oil and season with salt and pepper. Lay panko breadcrumbs on top of the brussels sprouts then drizzle more olive oil on top so they will get golden in the oven. Roast for 30 minutes. While the brussels sprouts are roasting heat olive oil in a large pot over medium high heat. Add bacon and cook for 3 minutes till it starts to get crispy, drain all but 2 tbs of fat. Add shallot and cook until translucent, then add roasted brussels sprouts and cooked elbow macaroni. Toss to combine, then serve.