Spaghetti Aglio e Olio with Roasted Maple Balsamic Brussel Sprouts by . Follow…

🍝 Spaghetti Aglio e Olio with Roasted Maple Balsamic Brussel Sprouts by plantbased.traveler
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Ingredients (for 4 servings)
1 one-pound package of Spaghetti
5 large garlic cloves
1/4 cup good quality olive oil
1/4 cup slivered almonds
Salt and freshly ground black pepper to taste
Some pasta water
A handful of chopped parsley
Vegan parmesan cheese
Chili flakes

Brussel Sprouts:
About 20 (1.5 lbs) Brussel sprouts
2 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp olive oil
Salt to taste

Preheat oven to 400 F/ 200 C.
Cut Brussel sprouts in half, remove the outer layer and end piece.
Toss with maple syrup, balsamic vinegar, olive oil and salt, and place them on a lined baking sheet.
Roast for 30 minutes or until lightly charred and tender. Give them a stir half way through.

Peel and thinly slice or mince garlic.
Add oil, garlic and almonds to a large heavy bottom pan, and sauté on low heat until toasted and golden. Season with salt and black pepper, and for a little kick, you can add some chili flakes as well.
In the meantime cook spaghetti according to package directions in plenty of saltwater. Ideally you transfer them directly to the pan before draining.
Toss cooked spaghetti with your garlic oil mixtures, and add some of the pasta water as needed.
Top with chopped parsley and (if using) vegan parmesan, and serve with the caramelized Brussel sprouts.

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