Vegan Fusilli with Roasted Garlic and Brussels Sprouts
This spicy pasta dish is light and delicious. The pasta and garlic help to lighten the strong flavor of the Brussels sprouts. This is a great dish to try out on someone who still hasn’t learned to like them.
1 lb. Brussels sprouts, rinsed and halved or quartered
8 cloves fresh garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. coriander
1 tsp. red pepper flakes
¼ c. olive oil, divided
On large piece of aluminum foil layer the sprouts, then the garlic. Sprinkle all of the spices over the top and then drizzle the sprouts with half of the olive oil. Wrap up the foil on all sides, before closing it into a bundle at the top. Bake the foil bundle on a cookie sheet in the oven. Bake the sprouts at three hundred and fifty degrees for twenty minutes.
Prepare the fusilli according to the directions and move the pasta to a large bowl after draining. Remove the sprouts from the oven after twenty minutes and carefully open the bundle. Pour the sprouts and garlic onto the pasta and add the rest of the olive oil before tossing the mixture until well combined. Enjoy!