Let me just start right off the bat, I know that not many people like brussel spouts. Of all the green vegetables out there, they are probably the least favorite for the masses. The preparation can make all the difference in the flavor and outcome. Even though they are available year round, now is the season to enjoy them (fall to spring.) The brussel sprout is like a little mini version of a head of cabbage, which makes me think about how great they would be in a cabbage soup! But for this particular dish, I wanted them to have a mild crunchiness to them, but also wanted them to come through with heavier flavor profile that would compliment the squash. I turned right to the grill for this and found it was the perfect balance I was looking for. Placing them on skewers kept them from rolling around or falling through the grills and made flipping a snap.
Start with squash, I had a nice yellow squash, but any will do. Remove the outside of the squash, cut in half and scoop out the insides. Now simply cut the squash into squares, toss with olive oil and black pepper and roast in the oven until tender. Clean the spouts by cutting off the bottom and soak in water for few minutes. Thread your brussel sprouts onto a metal skewer (if you are using wooden skewers, be sure to soak in water first to prevent burning), separate each sprout with a slice of sweet white onion. Drizzle with olive oil, salt and pepper. Place on a medium-heat grill, turn when the down side turns golden brown. Repeat on second side.
Because it's a new year and we are all 'watching what we eat' and trying to be healthier, I went with a boxed whole wheat rotini pasta. I enjoy the wheat pastas and they have great fiber! Cook according to the box; reserve a few tablespoons of the pasta water. Once pasta is compete, return the pasta to the pan, add the squash, brussel sprouts and onions, drizzle with a little olive and the pasta water and toss lightly. Season with salt and pepper and enjoy! This is a great filling dish that is high in nutrients and low in calories.
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Saturday, January 12, 2008
Squash and Brussel Sprouts Pasta
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