Maple-Soy Brussels Sprouts Pasta (Print Version)

Umami-rich pasta tossed with caramelized Brussels sprouts glazed in maple and soy for a vibrant vegetarian main.

# What You’ll Need:

→ Pasta

01 - 12 ounces spaghetti or linguine
02 - Salt, for boiling pasta

→ Brussels Sprouts

03 - 1.1 pounds Brussels sprouts, trimmed and halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Glaze

07 - 2 tablespoons maple syrup
08 - 2 tablespoons soy sauce (low-sodium preferred)
09 - 2 cloves garlic, minced
10 - 1 teaspoon rice vinegar
11 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons toasted sesame seeds
13 - 2 tablespoons chopped fresh parsley or chives
14 - Freshly grated Parmesan or vegan cheese (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, combine halved Brussels sprouts with olive oil, salt, and black pepper. Toss to coat thoroughly.
03 - Arrange the Brussels sprouts cut side down on the prepared baking sheet. Roast for 15 minutes.
04 - In a small bowl, whisk together maple syrup, soy sauce, minced garlic, rice vinegar, and red pepper flakes until well combined.
05 - Remove the baking sheet from the oven. Drizzle the glaze over the Brussels sprouts and toss gently to coat. Return to the oven and roast for an additional 7 to 10 minutes until caramelized and crisp at the edges.
06 - Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
07 - In a large serving bowl or skillet, combine the cooked pasta, roasted Brussels sprouts, and any remaining glaze from the baking sheet. Toss well, adding reserved pasta water as needed to create a silky sauce.
08 - Taste and adjust seasoning if needed. Serve immediately, garnished with sesame seeds, fresh herbs, and Parmesan or vegan cheese if desired.

# Additional Tips::

01 -
  • Quick enough for busy nights while feeling special
  • Vegetarian-friendly and full of umami flavor
  • Perfect balance of caramelized crispy and saucy pasta
  • Easily adapted to dietary needs or what is in your pantry
02 -
  • High in plant protein and fiber from the sprouts and pasta
  • Excellent as leftovers even at room temperature
  • Nutrient packed without feeling heavy
03 -
  • Caramelization is key Spread those sprouts well apart on the tray for browning not steaming
  • Taste your glaze before pouring and adjust the balance until it sings sweet and savory
  • Always save a scoop of pasta water and add as needed for a glossier silky finish

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