This meal was a natural mid-week dinner choice. By which I mean, lately I've been making a big dinner once, maybe twice a week. I eat the leftovers for days and the other nights have oatmeal or cereal. It's quite ridiculous, but I don't want to waste food and I am so over cooking for one. So I made this dinner a few days ago and I'm finishing up the leftovers today. The meal was easy and delicious and the leftovers were tasty both hot and cold. I also loved cooking the Brussels sprouts this way and will do so in the future. As a side note, I also want to try roasting broccoli and cauliflower this way, I bet they'd both be delicious.
Pesto Pasta with Chicken Apple Sausage and Roasted Brussels Sprouts
recipe from here
1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 Tbsp. olive oil, divided
1/2 tsp. Kosher salt
1/2 tsp. freshly-ground black pepper
1 lb (16 oz.) orecchiette (or any pasta, I used whole wheat fusilli because it is what I had in the house, but next time I'd go with orecchiette)
4 chicken sausage links, sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
Parmesan cheese, for serving
Note: my kitchen light isn't working. I swear this happens wherever I live. I had to use the surface light and the weird hall light. So the pictures are a bit wonky or I'm holding them up so my man hands make an appearance. Try and look beyond this unfortunate reality.