This simple side dish has it all, veggies, carbs, and a little protein happily blended together in every bite. It’s a savory side, with an unexpected hint of sweetness from a drizzle of maple syrup at the end.
The pasta I used in this dish is called Pipe Rigate, an Italian pasta shape that translates to “ridged pipes”. The short, curved shape with ridges resembles a smoking pipe or snail shell. I found Gluten Free Pipe Rigate available locally, but you can also get it on Amazon from Le Veneziane. It was the perfect size pasta to complement the Brussels sprouts in this recipe and I also like adding it to soups.
2 Servings, recipe can be doubled for larger families.
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Ingredients:
- 1/2 bag (about a dozen) Brussels sprouts, cleaned and halved
- 1 strip of bacon, diced
- 1 tbsp. olive oil
- salt and fresh ground pepper
- 1 cup (2 oz.) Gluten Free Pipe Rigate or other small gluten free pasta
- 1 tbsp. butter
- 1 tbsp. maple syrup
- 2 tbsp. shaved parmesan cheese (optional)
Preparation:
Rinse the Brussels sprouts and slice in half lengthwise. Dice the bacon into 1/2″ pieces. Arrange in an 8″ baking dish and toss with 1 tbsp. olive oil. Season with salt and pepper to taste.
Bake at 375º for 30 minutes, stirring every 10 minutes.
While the Brussels are baking, cook the pasta according to package directions. Drain and set aside until veggies are done.
Remove baking dish from the oven and stir in the cooked pasta. Finish with 1 tbsp. butter, 1 tbsp. maple syrup and shaved parmesan. Return to the oven and bake for 5 minutes longer.
Give it a good stir, a few more grinds of black pepper and serve right from the baking dish for easy cleanup.
Just add a protein of your choice and you’ll have dinner on the table in no time!
Notes ♪♫ This recipe was inspired by Savory and adapted to be gluten free by subbing gluten free pasta.
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