All Photos © Christine Elise McCarthy 2014
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This is a dish I have sorta mixed feelings about. The roasted endive was kind of odd – in that – it made the endive far wetter than it is raw & it had a texture I wasn’t totally in love with. Like cooked cabbage – the endive got wet & soggy-like. If that appeals to you – go for it. The Brussels sprouts were, of course, divine – so this dish could easily be made with just those & without endive – and be a crowd pleaser. I used no cheese but a bit of shaved Parmesan would likely add another dimension of lovely to this.
Pasta with Roasted Endive & Brussels Sprouts (Vegan)
Serves 2 well
1/2 lb dry pasta (I used rigatoni)
3 endive heads – halved (read comments above regarding endive)
6+ Brussels sprouts – halved
8 garlic cloves – minced
4+ TBS olive oil
4 scallions – sliced
1 TBS (or to taste) crushed red pepper
1 large handful of parsley – chopped
Garnish: lemon wedges or Parmesan (or vegan alternative) – optional
Heat the oven to 475 degrees.
Cook the pasta according to directions, drain & set aside.
Meanwhile, toss the endive & Brussels sprouts in FOUR Tbs olive oil & 4 chopped cloves of garlic. Sprinkle with S&P & roast for 12 minutes on one side. Flip the vegetables & roast another 8-9 minutes or until they are a bit golden.
Set the veggies aside.
In a large saute pan, heat another TBS olive oil over med-high heat & add crushed red pepper, scallions & another 3 chopped cloves of garlic. After about a minute, add the pasta & endive & Brussels sprouts. Once it is all heated through – serve with more parsley & maybe a squeeze of lemon or some saved Parmesan. And LOTS of freshly ground pepper.