I’ve been trying my hardest to be vegetarian, but as with most bad habits, I couldn’t quit cold turkey- excuse the pun. But, in the last 3 months I have only slipped up twice- once over the Labor Day weekend when my neighbors grilled out, and once the weekend before when Justin, in pure Neanderthal mode, wanted nothing more than a steak- medium rare. And as I turned out, so did I.
So in an effort to make things right this week, I rustled up a super easy vegetarian dish in less than 30 minutes. Yes, yes Brussels Sprouts can be a sticky subject, and many a fight has broken out in my family about whether they should even EXIST, but they work so so well in this dish, roasted in a generous coating of olive oil and a heavy dose of Parmesan. By roasting the vegetables in a dusting of Parmesan, you create these delicate, but so flavorful cheesy crisps that are a playful texture against the al dente linguine.
INGREDIENTS (serves 2)
5oz BRUSSEL SPROUTS (cleaned and quartered)
1 ZUCCHINI/COURGETTE (sliced and quartered)
4tbsp GOOD OLIVE OIL
1/2 cup GRATED PARMESEAN
SALT AND PEPPER TO TASTE
4oz LINGUINE (or pasta of choice)
Set oven to 375F, and line a baking sheet with parchment paper. In a bowl, mix the Brussels Sprouts and the courgette with the olive oil and grated Parmesean. Add salt and pepper to taste.
Roast for 20-25 minutes, until the edges of the vegetables start to brown, and the Parmesan starts to form crisps. Cook pasta according to instructions, drizzling with more olive oil after draining and season with pepper before spooning the roasted vegetables on top- and of course finish with more Parmesan and black pepper.