Rigatoni With Roasted Cauliflower and Brussels Sprouts

Photo by José Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 535 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 9 mg
    • Sodium 501 mg
    • Protein 19 g
    • Carbohydrate 75 g
    • Sugar 7 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 249 mg


  1. Check 3/4pound rigatoni or some other short pasta
  2. Check 1/2 medium head cauliflower (about 1 pound), cut into florets
  3. Check 8ounces Brussels sprouts, trimmed and halved (quartered if large)
  4. Check 1 medium red onion, cut into 1/2-inch wedges
  5. Check 2 sprigs fresh thyme
  6. Check 4tablespoons olive oil
  7. Check kosher salt and black pepper
  8. Check 2ounces grated pecorino (about 1/2 cup), plus more for serving


  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.
  3. Add the vegetables, pecorino, ½ cup of the reserved cooking water, and the remaining 2 tablespoons of oil to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional pecorino.