My quest for the all in one dinner continues… this time with pasta and roasted brussels sprouts. What I love is not using a separate pan to cook the pasta and instead do it all together with the other ingredients. One less pan to clean and the pasta takes on more flavor from the broth while it cooks.

Halving and roasting brussels sprouts at a high oven temperature gives caramelized flavor and crispiness. This method of cooking them might win over those otherwise who won’t eat them. Try it.

Very thin slices of beef  – seared in hot oil in the skillet – is my choice for a meat component to the recipe but chicken or chicken sausage can be substituted. Or leave it out for a vegetarian version.

For more one dish dinners use this recipe as a guide and substitute other vegetables, pasta shapes and cheese.

Roasted Brussels Sprouts Skillet Pasta

 

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Serves: 4-5

Ingredients

• 1 pound Brussels sprouts
• 1 pound mushrooms (button, cremini, portabella, chanterelle or combination)
• 2 tablespoons olive oil
• Kosher salt
• Fresh ground black pepper
• 2 tablespoons olive oil
• ½ pound thinly sliced flank or sirloin steak (see note)
• 2 teaspoons thinly chopped garlic
• ½ cup chopped onion
• 2 cups beef broth (see note)
• 1 cup water
• 1 teaspoon oregano, basil, rosemary or combination of any or all
• 2 cups fusilli pasta (6 ounces dry)
• 1 cup grated Parmesan cheese (see note)

Instructions

1. Preheat oven to 450 degrees F.
2. Trim the ends from the mushrooms and quarter or halve; toss with 1 tablespoon olive oil; set aside.
3. Trim the ends from the Brussels sprouts then cut in half; toss with 1 tablespoon olive oil then spread in a single layer on a baking sheet. Roast for 10 minutes. Add mushrooms to brussels sprouts; spreading out in a single layer; sprinkle Brussels sprouts and mushrooms with salt and pepper and roast until vegetables are just tender and browned, about 15 minutes.
4. Heat olive oil over medium high heat in a large skillet then add beef; sprinkle with salt and pepper and brown the beef without turning, about 3 minutes. Stir and cook until all sides are browned, about 2-3 minutes. Add onion and garlic and cook and stir until softened, about 3-4 minutes; remove beef, onions and garlic from the skillet and set aside.
5. In the same skillet add the broth, water and herbs and bring to a boil. Stir in fusilli; adjust heat to a low simmer, cover and cook until noodles are just tender and liquid is absorbed, about 10 minutes. Stir in roasted vegetables, beef and Parmesan and heat through. Season with salt and pepper.

Notes

Thinly sliced chicken breast or chicken sausage and chicken broth can be substituted for the beef. Or omit beef and substitute vegetable broth for the beef broth for a vegetarian option. Crumbled goat cheese can be substituted for the Parmesan cheese.

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