Add a pop of colour and caramelized sweetness to your weeknight pasta. Onions are pan-seared for a gorgeous, caramel flavour then cooked with the Brussels sprouts until their edges are crisp and insides are tender. Everything comes together in under an hour from start to finish to give you a creamy, flavourful dinner that’s comforting and full of greens too.
- 1 tbsp (15 mL) olive oil
- 1 medium cooking onion
- 1 lb. (450 g) Brussels sprouts, washed, dried, trimmed and vertically halved
- 1/3 cup (85 mL) sundried tomatoes cut into thin strips
- 1 cup (250 mL) chicken stock
- 1/4 cup (60 mL) dry vermouth
- 1/4 cup (60 mL) heavy cream (also referred to as Whipping Cream)
- 1 lb. (450 g) dried linguini
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1 mL) fresh-ground pepper
- 1/4 cup (60 mL) grated Parmesan cheese
- Heat oil in large, deep skillet over medium heat.
- Peel onion and cut into six wedges, being careful not to trim too much off the end that holds each wedge together. Place onion wedges in the hot skillet with one cut side down and cook without stirring for two minutes to allow browning. Carefully flip the wedges and add Brussels sprout halves to the pan, cut side down. Cook for another two minutes until Brussels sprouts begin to crisp.
- Stir the contents of the pan, encouraging the onion wedges to separate into slivers. Add sundried tomatoes, chicken stock, vermouth, cream and bring to simmer. Cover pan and reduce heat to medium low. Cook for ten minutes or until sprouts are tender.
- Meanwhile, cook the linguini according to package directions for al dente, reserving 1/4 cup cooking water. Add drained pasta and 1/4 cup reserved cooking water to Brussels sprout skillet and toss over medium-high heat until most of the liquid is absorbed. Season with salt and pepper and serve with Parmesan cheese.
Produce Made Simple Tip: 1 pound of fresh sprouts (20-25 sprouts) = approx. 3 cups cut up