# Components:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for boiling water
→ Brussels Sprouts
03 - 1.1 lb Brussels sprouts, trimmed and halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Glaze
07 - 2 tablespoons maple syrup
08 - 2 tablespoons soy sauce (low-sodium recommended)
09 - 2 cloves garlic, minced
10 - 1 teaspoon rice vinegar
11 - 1/4 teaspoon red pepper flakes (optional)
→ Garnish
12 - 2 tablespoons toasted sesame seeds
13 - 2 tablespoons chopped fresh parsley or chives
14 - Freshly grated Parmesan or vegan cheese alternative (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, salt, and black pepper. Arrange evenly on the lined baking sheet, cut side down.
03 - Roast Brussels sprouts for 15 minutes, then flip each piece for even caramelization.
04 - In a small mixing bowl, whisk together maple syrup, soy sauce, minced garlic, rice vinegar, and red pepper flakes.
05 - Drizzle glaze over the Brussels sprouts, toss gently, and continue roasting for an additional 7–10 minutes until caramelized and crispy at the edges.
06 - Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain.
07 - In a large serving bowl or skillet, combine the drained pasta with roasted Brussels sprouts and any remaining glaze from the baking sheet. Toss to coat, adding reserved pasta water as needed for desired consistency.
08 - Taste and adjust seasoning as needed. Serve immediately, garnished with toasted sesame seeds, chopped herbs, and Parmesan or vegan alternative if desired.
