Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Course
Main Course
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Cuisine
American, Vegetarian
Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts
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This pasta dish has all of my favorite fall ingredients and the simple brown butter sauce is amazing!
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Ingredients
- 1 sweet potato peeled and cut into 1/2-inch cubes, large
- 2 cups Brussels sprouts halved
- 1/2 red onion sliced
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 6 tablespoons butter unsalted
- 8 ounces whole wheat pasta we used DeLallo Organic Whole Wheat Fussili
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup feta cheese crumbled
Instructions
- Preheat oven to 400 degrees F. Place the sweet potato, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from oven and set aside.
- Meanwhile, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking and set aside.
- Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and put back in the pot.
- Pour brown butter over the pasta and add the roasted vegetables. Heat over medium until heated through. Remove from heat and stir in the pecans, dried cranberries, and feta cheese. Season with salt and black pepper, to taste. Serve.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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