Save to Pinterest A vibrant, umami-rich pasta dish featuring caramelized Brussels sprouts glazed with maple syrup and soy sauce, tossed with pasta for a perfect balance of sweet, savory, and earthy flavors.
The first time I made this dish, my guests were amazed by the combination of maple and soy on Brussels sprouts mixed with pasta. It quickly became a weeknight favorite at our house.
Ingredients
- Pasta: 350 g (12 oz) spaghetti or linguine; salt, for boiling
- Brussels Sprouts: 500 g (1.1 lb) Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp freshly ground black pepper
- Glaze: 2 tbsp maple syrup; 2 tbsp soy sauce (use low-sodium for lighter flavor); 2 cloves garlic, minced; 1 tsp rice vinegar; 1/4 tsp red pepper flakes (optional)
- Garnish: 2 tbsp toasted sesame seeds; 2 tbsp chopped fresh parsley or chives; freshly grated Parmesan or vegan alternative (optional)
Instructions
- Prep Brussels sprouts:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper. In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet, cut side down.
- Roast initial:
- Roast for 15 minutes, then flip sprouts.
- Make glaze:
- In a small bowl, whisk together maple syrup, soy sauce, garlic, rice vinegar, and red pepper flakes.
- Caramelize sprouts:
- Drizzle the glaze over the Brussels sprouts, toss gently, and roast for an additional 7 to 10 minutes until caramelized and crispy at edges.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Toss and combine:
- In a large serving bowl or skillet, combine cooked pasta with roasted Brussels sprouts and any glaze from the baking sheet. Toss well, adding reserved pasta water as needed to loosen.
- Finish and serve:
- Taste and adjust seasoning. Serve immediately, garnished with sesame seeds, herbs, and Parmesan if desired.
Save to Pinterest This pasta has appeared at many family gatherings, drawing compliments from even those who claimed not to love Brussels sprouts. It’s comforting, satisfying, and packed with flavor.
Required Tools
Large baking sheet, parchment paper, large pot, mixing bowls, whisk, strainer, knife and chopping board
Allergen Information
Contains gluten, soy, and dairy if using Parmesan. Use gluten-free pasta and vegan cheese for dietary needs. Always check labels for cross-contamination.
Nutritional Information (per serving)
Calories: 390, Total Fat: 8 g, Carbohydrates: 68 g, Protein: 12 g
Save to Pinterest This pasta is best enjoyed fresh, but leftovers taste great too. Don’t forget the garnish for color and a final touch of crunch.
Common Recipe Questions
- → How should Brussels sprouts be prepared for roasting?
Trim and halve Brussels sprouts, then toss with olive oil, salt, and pepper for even roasting and caramelization.
- → Can the pasta type be changed?
Yes, use spaghetti, linguine, whole wheat, or gluten-free pasta to suit your preferences or dietary needs.
- → What makes the glaze unique?
The glaze combines maple syrup, soy sauce, garlic, and rice vinegar for a balanced sweet-savory profile.
- → Is the dish suitable for vegans?
Omit Parmesan or use a vegan alternative cheese, and ensure your pasta is egg-free for a fully plant-based option.
- → Can extra protein be added?
Add sautéed tofu or grilled chicken based on dietary preference for a more substantial main course.
- → How is crisp texture achieved?
Roasting Brussels sprouts at high temperature with a glaze helps them caramelize and crisp at the edges.
- → What wine pairs well with this dish?
A crisp white wine, such as Sauvignon Blanc, complements the sweet and earthy flavors of the Brussels sprouts and glaze.