TRY ‘OVEN FRYING’ BRUSSELS SPROUTS

Marie Reginato, author of “Alternative Vegan: Healthy PlantBased Recipes That Break the Rules,” often pushes the envelope of vegan cooking, and writes that this recipe “has everything that makes for great pasta — plus it’s made in one pan.”

For the Brussels sprouts: 10 Brussels sprouts, sliced in half 1 tablespoon olive oil Sea salt

For the pasta:

1/2 pound pasta in the shape of your

choice

1 (14-ounce) can tomato sauce

2 tablespoons olive oil, divided

Zest of 1 small lemon

2 cloves garlic, roughly chopped

Pinch of chile flakes

1 1/2 tablespoons capers

2 handfuls of Kalamata olives,

sliced in half

2 cups boiling water

3 cups kale leaves, stems removed

Handful of fresh basil

Pinch of sea salt for topping Preheat the oven to 400 degrees and line a baking sheet.

Place the chopped Brussels sprouts on the baking sheet and drizzle with olive oil and sea salt. Pop into the oven and cook for 35 minutes, or until the Brussels sprouts are golden and crispy.

About halfway through cooking the Brussels sprouts, start preparing the pasta. In a large saute pan, add the pasta, tomato sauce, olive oil, lemon zest, garlic, chile flakes, capers, olives and boiling water, and bring to a boil on high heat. Cover with a lid and stir often so that the pasta doesn’t stick together. After about 5 minutes of cooking, lower the heat to medium and stir in the kale and basil, and continue cooking until the pasta is cooked through and has absorbed enough liquid.

Top the finished pasta with the crispy Brussels sprouts, an extra drizzle of olive oil and a pinch of sea salt. Serves 4.

CONTRIBUTED BY MARIE REGINATO Per serving: 387 calories (percent of calories from fat, 30), 11 grams protein, 58 grams carbohydrates, 5 grams fiber, 13 grams fat (2 grams saturated), no cholesterol, 808 milligrams sodium.Adapted from “Alternative Vegan: Healthy PlantBased Recipes That Break the Rules” by Marie Reginato (Page Street Publishing, $21.99).