Maple-Dijon Brussels Sprouts with Linguine
This dish is unbelievable. It is so simple and easy to prepare that it seems like it can’t possibly be as delicious as it is, but if you aren’t craving seconds when your first bowl is empty, well, I guess we have very different tastes. I can’t get enough of this dish - it’s light, but filling, sweet and savory, and meat-free since we’re trying to eat a little less meat in this house.
The second time I made it, I did it a bit differently than what is shown in the photos. I used whole wheat linguine and walnuts instead of almonds, and I cut the brussels sprouts into quarters instead of halves. All worthwhile changes, for sure, although the first version was delicious as well. You can decide for yourself - just MAKE this. Try it, even if you wince at the thought of brussels sprouts. Believe me, if you put a maple vinaigrette on something, it immediately tastes a million times better than you think it might.
Inspired by Maple-Dijon Roasted Brussels Sprouts at Closet Cooking
INGREDIENTS:
2 lbs brussels sprouts
1/2 package of linguine (whole wheat works nicely)
salt
pepper
1 tbsp olive oil
1/3 cup walnuts, chopped and toasted (or sliced almonds)
shredded parmesan cheese
For the vinaigrette:
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp cider vinegar
1 tbsp grainy mustard
1 tsp dijon mustard
salt
pepper
INSTRUCTIONS:
1. Preheat the oven to 450˚ F. Start preparing the brussels sprouts - take off the outer, dark green or wilted leaves, cut off the hard bottom, and slice them in quarters. (In the photo, they are in half, but the second time I made this I cut them again, in quarters, and they cooked faster and tasted better!).
2. About halfway through the cleaning of the brussels sprouts, put on your pasta water to boil. Make sure to salt the water.
3. Once the sprouts are prepared, toss them with 1 tbsp of olive oil and salt and pepper to taste. Really mix them around, to make sure the oil covers all the sprouts. Transfer them to a rimmed baking sheet and pop them in the preheated oven for about 15 minutes, stirring once about halfway through.
4. Your pasta water should be boiling now, too - so add the linguine and cook until al dente, according to package directions.
5. While the pasta and brussels sprouts are cooking, make the vinaigrette. Combine all the ingredients and whisk until emulsified. Set aside. Toast the walnuts now, too, if you haven’t done so already.
6. When the pasta is done, reserve ~ 1 cup of the pasta water. You probably won’t need that much, but it’s better to have too much! Drain the pasta and put it back in the pot.The sprouts should be just about done at this point, too. Remove them from the oven.
7. To the pasta, add 1/2 of the vinaigrette and ~ 1/4 cup of the pasta water. Toss to coat. Add the brussels sprouts and the walnuts, then add the rest of the vinaigrette and a little more pasta water (until the consistency seems right to you, you want it to be a little wet but not soupy). I probably used about 1/2 cup total of the pasta water.
Serves four if no one wants seconds. Sprinkle with a little shredded parmesan and enjoy!
Tags: almonds, brussels sprouts, cider vinegar, dijon mustard, linguine, maple syrup, pasta, walnuts