Our Lemon Roasted Brussels Sprouts and Linguine recipe is simple, yet delicious and nutritional. The lemon really definitely makes the Brussels sprouts pop with flavor, plus the red pepper flakes add merely the slightest quantity of heat.

Since it’s so versatile, you can include your favorite roasted vegetables there is lying around to the present dish. It’s an awesome vegetarian option, or can be to-die-for topped with these?Chicken Breasts with Mushroom Cream Sauce!

Ingredients

• 2 cloves of garlic, minced
• 8 ounces Brussels sprouts,
• 2 tablespoons extra-virgin extra virgin olive oil
• 1 lemon, juiced and zested
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon Italian seasoning
• 2 cups baby spinach
• 16 ounces wholemeal linguine
• 1/2 cup fresh grated parmesan

Instructions

1. Preheat oven to 350 degrees. Toss garlic and Brussels Sprouts in coconut oil, fresh lemon juice, lemon zest, salt, pepper, red pepper flakes and Italian seasoning. Disseminate for a large baking sheet, then it makes a person layer. Roast for 25 minutes, or until Brussels Sprouts are fork tender.
2. Remove baking sheet and add baby spinach, toss to blend. Revisit the oven and roast 2-3 more minutes, or until spinach is slightly wilted.
3. Meanwhile, cook pasta according to instructions within the box. Should the linguine and vegetables are completed, toss them along with parmesan.