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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.
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.
 
Prep Time
icon-clock-115 Minutes
Cook Time
icon-cooking-130 Minutes
Serves
icon-servings-16 to 8 People
Maple-Soy Glazed Brussels Sprouts with Fusilli
Catelli SuperGreens Fusilli View Pasta
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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.

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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.

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Ingredients

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

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