Orecchiette with Roasted Brussels Sprouts
Orecchiette with Roasted Brussels Sprouts is a lacto ovo vegetarian main course. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 27g of fat, and a total of 486 calories. This recipe serves 6. If you have olive oil, pepper, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. It will be a hit at your Christmas event. Roasted Brussels Sprouts With Garlic, Roasted Brussels Sprouts With Red Onions and Pancetta, and Roasted Fingerling Potatoes and Brussels Sprouts are very similar to this recipe.
Instructions
In a large bowl, combine the Brussels sprouts, 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 400° for 30-40 minutes or until tender.
Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water.
In a small skillet, saute onions and garlic in butter for 1-2 minutes. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
In a food processor, combine the onion mixture, reserved pasta water and remaining salt and pepper. Cover and process until smooth.
In a large saucepan, combine the Brussels sprouts, orecchiette, onion mixture, cream cheese and remaining oil. Cook over medium heat until heated through and cream cheese is melted, stirring frequently.