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Maple-Soy Glazed Brussels Sprouts with Fusilli

Celebrate fall harvest with this hearty warm salad. It also makes a wonderful veggie and grain side dish to serve with roast turkey, beef or ham.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-16 to 8
Maple-Soy Glazed Brussels Sprouts with Fusilli
Catelli SuperGreens Fusilli

Ingredients

  • 1 PKG (300 G) Catelli SuperGreens Fusilli
  • 1/4 cup (60 mL) maple syrup
  • 3 tbsp (45 mL) sodium-reduced soy sauce
  • 2 tbsp (30 mL) each canola oil and water
  • 1 tbsp (15 mL) each balsamic vinegar and toasted sesame oil
  • 4 cups (500 mL) quartered Brussels sprouts (1lb/500 g)
  • 2 large carrots, peeled and thinly sliced on an angle
  • 1/4 tsp ground black pepper
  • 1/2 cup (125 mL) each chopped green onion and dried cranberries
  • 1/4 cup (60 mL) toasted slivered or sliced almonds

Cooking Steps

Step 1

Whisk syrup with soy sauce, canola oil, balsamic vinegar, sesame oil and garlic. Toss sprouts,and carrot with 2tbsp (30 mL) maplemixture. Spread out on a parchment paper-lined, rimmed baking sheet. Roast, stirring occasionally, for 25 minutes or until browned and tender.

Step 2

Whisk syrup with soy sauce, canola oil, balsamic vinegar, sesame oil and garlic. Toss sprouts,and carrot with 2tbsp (30 mL) maplemixture. Spread out on a parchment paper-lined, rimmed baking sheet. Roast, stirring occasionally, for 25 minutes or until browned and tender.

Tips:
– For preparation ease, the vegetables can be roasted ahead and tossed with warm pasta and dressing just before serving.
– Add sliced cooked chicken, flaked tuna or crumbled sausage for an even more robust entrée.