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Simple Penne with Roasted Shredded Brussels Sprouts

December 9, 2012

We missed a few weeks, so here are a few shots of our Thanksgiving meal. Who needs turkey, when you can load your plate with sides!

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Serafina read many books about Thanksgiving before the big day. Funnily, but not suprising, thanksgiving books don’t really mention that the turkeys are eaten. So, Serafina showed her disappointment on Thanksgiving day when no turkeys were at her door. When she saw the meat on my parent’s dining table, and asked what it was (she doesn’t really see meat enough to know it), I explained it was turkey. With a playful laugh and her corrective voice, she said “No Mama, turkeys are our friends and we don’t eat our friends!”IMG_6801

I promise, these plates are actually small. Beautiful, they are my paternal grandmother’s old china, so they are sized for delicate meals, not the heaping spoonfuls we tend to do on Thanksgiving. My mother prepared a delicious meal that was even better than it looks.

I am not going to lie, things have been tough over here. Once in awhile, I get a challenging lesson in making plans. Everyone is fine, and we are arriving at wonderful possibilities for our family which will be shared a little later. We are also fortunate to have a loving home, supportive family, and a group of faithful old friends. Although I am unable to share at the moment, I do think its important that people admit to imperfections of life. Nothing is easy, and nobody has a simply perfect path in life, but the blogosphere sure makes people look and feel like life is perfect. I don’t want to be a contributor to that image, so I’ll just say that we were handed a lemon recently. When life hands you lemons, its really hard to cook. So, we took a month off from blogging and cooking, but are ready to jump back in the game. I decided to not be overly ambitious with my return recipes, and the next few recipes coming down the pipeline are for those readers who need very basic and cheap vegetarian meals to cook on weeknights. For the most part, they are healthy and simple. This particular recipes was delicious and vegan. Although ridiculously simple, sometimes one might not think to top pasta with Brussels sprouts. I would highly recommend it!

Simple Penne with Roasted Shredded Brussels Sprouts

  • 1 lb penne pasta
  • 2 cans of crushed tomatoes (Muir Glen is best here)
  • 1 can of tomato paste
  • 3 cups of Brussels sprouts, shredded
  • olive oil
  • salt and pepper

1. Preheat the oven to 400.

2. In a large pot, add 2 tb olive oil, crushed tomatoes, tomato paste, some salt and pepper. Simmer for 30 minutes.

3. In a baking pan, toss together the Brussels sprouts, olive oil, 1 tb salt and 1 tb freshly ground black pepper. Roast in the oven for 10 minutes, or until it browns

4. Meanwhile, simmer a pot of water. cook the penne pasta to be al dente.

5. In a bowl, serve penne with sauce. Give a heaping of  Brussels sprouts over each bowl.

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One Comment leave one →
  1. Sarah permalink
    December 10, 2012 7:32 am

    Looks great! I LOVE shredded Brussels sprouts!

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