Roasted Brussels Sprouts with Pasta

roasted brussels sprouts with pasta

Brussel sprouts or Brussels sprouts?

…that is the question. When I pronounce it, it seems to come out sounding like “Brussel sprouts” but apparently the correct way is Brussels sprouts. According to, “Brussels sprouts are named after the fact that they were cultivated in Belgium in the 16th century. Knowing this little fact will also help you remember that it’s Brussels sprouts, not Brussel sprouts…”

So, there we have it. There’s an “s” at the end of Brussel. Now, that we have that out of the way, check out the delicious recipe below.

roasted brussels sprouts with pasta

I was not a big fan of Brussels sprout as a kid. Seems that’s normal. I don’t know when, but one day I realized that they are actually tasty. My favorite way to eat them is roasted, just like in this recipe. Roasting the Brussels sprouts first, caramelizes them adding a delicious richness. The only “sauce” on this dish is olive oil. It’s a simple, rustic, and comforting recipe. I like my Brussels sprouts a little more “well done”. So, they’re a bit darker in the pics than what yours may look like. This would be great with a creamy sauce like Alfredo.

roasted brussels sprouts with pasta 3

*Roasted Brussels Sprouts with Pasta
Recipe type: Dinner
  • Brussels Sprouts
  • Pasta
  • Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
  • Grated Parmesan Cheese
  1. Roast the Brussels Sprouts:
  2. Preheat oven to 350*
  3. Wash and cut Brussels Sprouts. Drizzle a little olive oil on a non-stick baking sheet (tip:line with foil for easy clean up.) Put the brussels sprouts cut side down on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Bake for 15 minutes and turn the brussels sprouts over, and cook for 15 minutes more.
  4. Choose your favorite pasta and cook according to package directions. Plate and top with brussels sprouts, drizzle with olive oil, add salt, pepper and garlic powder to taste. Sprinkle grated Parmesan cheese.

*When roasting the Brussels sprouts, you may have to adjust your time. They should be a nice deep brown color on the outside, and some leaves may even become crisp. The inside should be soft, but have a nice bite. Don’t let them burn.

Super Easy Bean Salad

super easy bean salad 2

Super easy bean salad


This bean salad recipe is super simple, hence the name Super Easy Bean Salad!

There is no cooking required. You can change up the beans or vinegar with what you have on hand to make it your own! I usually use cut green beans, but I didn’t have any. So, I used the french style and it actually added a little something different with the variety of bean sizes.

I am a vegetarian living with carnivores, so I have to sometimes come up with food that is nutritious for everyone. Beans are a great source of protein.

I love this recipe because, not only is it inexpensive, it tastes delicious.

Super Easy Bean Salad
Recipe type: side dish, salad
  • 1 15oz can red kidney beans
  • 1 15oz can cannellini beans
  • 1 15oz can french style green beans
  • ¼ chopped red onion
  • ⅛-1/4 tsp of garlic powder
  • ½ cup olive oil
  • ¼ cup white balsamic vinegar
  • salt and pepper to taste
  1. Drain and rinse all of the beans
  2. in a large bowl, mix all of the ingredients
  3. serve right away, or put in the fridge to enjoy it cold

super easy bean salad 2

super easy bean salad 3

Tri-Color Quinoa Salad

quinoa 1 edited

quinoa 1 edited

Tri-Color Quinoa Salad
Recipe type: Salad, Side Dish
  • 1 Cup dry Tri-Color Quinoa (follow directions on package, Mine was 1 Cup Quinoa to 2 Cups of Water. Bring to a boil, lower heat, cover and simmer for 15 minutes)
  • 1 Cup Chick Peas, canned
  • ½ Cup Corn, no-salt canned
  • 1 Medium tomato, diced
  • 2tbs Olive Oil
  • 2tbs White Balsamic Vinegar (Red Wine Vinegar would work, too)
  • ¼ tsp Garlic Powder
  • Salt and Pepper to taste
  • Few leaves of Fresh Basil, chopped and some for garnish
  1. Cook quinoa according to directions. Mix all ingredients together in a bowl.
  2. This can be served warm or cold.