I love brussels sprouts. Especially when caramelized. This time I wanted to try something a little bit different, so instead of sugar I used liquorice root powder for sweetness! Super simple and super delicious.
Brussels sprout pasta
• 200g small shell pasta
• a couple handfuls of brusselsprouts
• a handful of pecans
• 1-2dl diced gherkins
• 2tsp liquorice root powder
• 1tsp garlic powder
• a splash of white wine vinegar
• olive oil
• salt, pepper
• nutritional yeast (or parmesan) for serving
If you require extra protein, add some ready-to-use chickpeas, beans, or lentils! I would add them on the pan right after the pecans get some color, and then add the powdered seasonings.
Making the brussels sprout pasta:
Cook the pasta al dente in salted water. Wash the brussels sprouts, cut the hard stem off and cut the brussels sprouts in halves.
Dice the gherkins. I used small cocktail gherkins.
Heat some oil on a frying pan. Add the brussels sprout halves and stir, sprinkle with a pinch of salt.
When the brussels sprouts get some color on the surface, add the pecans, stir, and season with liquorice root and garlic powder. Lower the heat.
Stir, taste, season more if needed. Add the gherkins and stir for about a minute more.
Add the cooked pasta, then season with a generous splash of white wine vinegar, a little bit of olive oil and black pepper.
Mix well, and take the pan off the stove. Top with nutritional yeast (or cheese).
The pasta is ready to be enjoyed!
So humble! But very quick to make and so very good.