Lemony Pasta with Roasted Brussels Sprouts

Summery lemon-infused pasta is given an autumn twist with roasted Brussels sprouts.  Brussels sprouts are a member of the brassica family which includes cabbage, broccoli, collards and kale.  All brassicas need cool temperatures, something in short supply in Houston this year.  Brussels sprouts are the most challenging brassica to grow here because good, hard frosts are required to develop their flavor.  Our seedlings are in the ground, but with temperatures lingering n the 70's at the end of November, a meaningful harvest is far from certain.   

Lemony Pasta with Roasted Brussels Sprouts

serves 4

Ingredients

1 1/2   lb              Brussels sprouts
12        oz            dried spaghetti
                            juice of 3 - 4 lemons
1         cup           olive oil
1 1/2   cup           aged Romano cheese, grated
                           sea salt and black pepper
1          tsp           lemon zest

Procedure

1. Preheat oven to 425.
2. Trim brussels sprouts and cut each in half.
3. Toss sprouts in 1/3 cup olive oil, 2 tsp salt, and 1 tsp pepper.
4. Spread brussels sprouts, cut side down, on a baking sheet.
5. Bake in top third of oven until blackened on top and soft.
6. Remove from oven and set aside.
7. Cook pasta in salted water, then drain.
8. Combine lemon juice with 2/3 cup olive oil.  Than add the cheese and mix until thick and creamy.  Add salt and pepper to taste.
9. Combine pasta, Brussels sprouts and lemon sauce and toss well to coat.  Top with lemon zest and additional grated Romano.