Rating: 3.5 stars
143 Ratings
  • 5 star values: 46
  • 4 star values: 35
  • 3 star values: 39
  • 2 star values: 15
  • 1 star values: 8


Credit: José Picayo

Recipe Summary test

10 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

535 calories; fat 19g; saturated fat 5g; cholesterol 9mg; sodium 501mg; protein 19g; carbohydrates 75g; sugars 7g; fiber 7g; iron 4mg; calcium 249mg.