My 4-year-old asked, “Can we eat this every day?” That’s it—that’s the intro. 

Ingredients

• 12oz shaved Brussels sprouts (they sell these frozen)
• 4 TBSP oil- divided
• 8oz bow tie pasta
• 1/2 cup shaved parmesan
• 1/4 cup dried cherries or cranberries
• 1/4 cup halved pecans
• 3 TBSP balsamic vinegar
• Salt and pepper to taste

Directions

• Set oven to 400
• Place shaved Brussels and drizzle with 1 TBPS oil on a parchment-covered cookie sheet. Add salt and pepper. Roast for 20 – 25 minutes (before it becomes charred)
• While the Brussels are cooking, boil water in a medium-sized saucepan. Add pasta and cook until al dente. Drain and add pasta to a large bowl
• Add cooked Brussels to pasta. Add fruit and pecans (I add cheese after the dressing once the pasta has had time to cool slightly)
• Drizzle 3 TBSP olive oil and balsamic; stir to combine
• Top with cheese and serve

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