Roasted Brussels Sprouts with Cilantro Pasta


This is a super easy dish that I make in the Fall / Winter, when Brussels sprouts are in season! 


1-1 1/2 lbs Brussels sprouts, halved

3-5 Tbsp Olive Oil (more if you want!)

Salt and Pepper to Taste

1/2 lbs linguine pasta

1-2 cloves garlic, minced

1/4 - 1/2 bunch cilantro, chopped *optional, you can replace with parsley, or nothing at all if you don't like cilantro!

Prep time: 10 min

Cook time: 35 min


  1. Preheat oven to 425 F (450 F if at elevation)
  2. Prepare Brussels sprouts by trimming the ends and cutting them in half, if there are loose leaves mixed in, that's totally fine! (they turn into crunchy snacks)
  3. Toss the chopped Brussels sprouts in 3-4 Tbsp of olive oil, salt, and pepper.  You want the Brussels sprouts to all be thinly coated with oil. 
  4. Pour Brussels sprouts onto a baking sheet, you want there to be plenty of room in and around them on the pan
  5. Roast Brussels sprouts uncovered for 20-30 min, stirring occasionally, or until edges are brown and crisped
  6. While Brussels sprouts are roasting, bring a pot of water to a boil for the pasta and cook until soft.
  7. Mince two cloves of garlic and heat them in a sauce pan on low heat with 1-2 Tbsp olive oil.
  8. When pasta is done, drain, and toss in the pan with garlic and olive oil. Salt and pepper to taste.
  9. Throw the cilantro in with pasta for about 1 min. 
  10. Mix cilantro pasta with crisped Brussels sprouts in a bowl, or serve separately and enjoy!