Pasta with Roasted Brussels Sprouts and Bacon


It’s a lazy day around here right now.

I slept late this morning and haven’t done any of the things on my to do list.  No laundry washed, no dishes washed and put away, no casserole made.  The vacuum sits untouched and the bathtub unscrubed.



Rather, I’ve been content to sit reading, listening to good music and considering the future and the opportunities ahead.

The cat and I both have enjoyed this month’s unseasonably warm weather and rain.  More days than not the windows are open and the apartment is filled with the soothing sounds of rain hitting pavement and the smells of spring.



Spring to me means lighter fair.  No more stews and heavy sauces of Winter.  Spring is fresh vegetables, simply roasted, and delicate flavors.

It’s food suited to picnics and trips to the zoo.  It’s bright and sparkling and refreshed.

It’s new beginnings and excitement for the future.


Pasta with Roasted Brussels Sprouts and Bacon
Serves 1

1 cup dried pasta {I used fusilli}
1 cup frozen Brussels sprouts, thawed and halved
3 slices turkey {or regular} bacon
1/2 Tablespoon unsalted butter
salt and pepper, to taste
freshly grated Parmesan, for garnish

Preheat oven to 400 F and prepare a parchment line baking sheet.  Arrange the halved Brussels sprouts on the parchment and roast for 20 minutes, turning halfway.  After 20 minutes, add the three slices of bacon and return to the oven for 10 to 15 minutes, or until the bacon is crispy and the Brussels sprouts are nicely browned.

Cut the cooked bacon into 1/2 inch pieces {or larger, depending on your taste} and set aside with the roasted Brussels sprouts.

Meanwhile, cook the pasta in well salted water until al dente.  Drain and return to the pot.  Add the butter, the bacon, and Brussels sprouts and toss to combine.  Season with salt and pepper and serve hot, with freshly grated Parmesan.


Add yours →

  1. Roasted brussels sprouts are fantastic. I’ve never tried roasting them frozen. Do you think they roast as good as fresh?

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