This is a recipe from my sister. If you don’t like Brussels sprouts, this will convert you. Take risks! Eat tiny cabbages! To my sister: Thanks for sharing the B-sprout love!
1 lb Brussels sprouts, trimmed and quartered
3 tbsp olive oil, divided
Garlic salt, to taste (recipe here if you’re feeling extra scratchy)
12 oz pasta
Balsamic vinegar, to taste
Par-cooked bacon, chopped into 1/2″ pieces (optional)
Preheat oven to 400 degrees. Cook pasta according to package directions; drain and toss with 1 tbsp olive oil, cover to keep warm, and set aside. In a large bowl, toss together prepared Brussels sprouts, 2 tbsp olive oil, bacon (if using), and a generous sprinkle of garlic salt. Lightly brush a baking pan with olive oil and spread Brussels sprouts onto pan. Bake for 15 minutes. Remove from oven and agitate pan to turn Brussels sprouts so they evenly brown. Return to oven and bake for 5-10 more minutes or until desired doneness is reached. Remove from oven when Brussels sprouts are tender and lightly browned. Lightly drizzle with balsamic vinegar (~1 tsp or more, to taste). Gently stir to coat. Serve Brussels sprouts over cooked pasta with an extra sprinkle of garlic salt.