Name: Spaghetti with Roasted Bacon, Brussels Sprouts, Mushrooms & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 0.68 kg Brussels sprouts; 0.68 kg cremini mushrooms; 85 g Parmesan cheese; 425 g spaghetti pasta; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; Italian seasoning; pure maple syrup; salt

Spaghetti with Roasted Bacon, Brussels Sprouts, Mushrooms & ParmesanSpaghetti with Roasted Bacon, Brussels Sprouts, Mushrooms & Parmesan — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

12 slices bacon

0.68 kg Brussels sprouts

0.68 kg cremini mushrooms

85 g Parmesan cheese

425 g spaghetti pasta

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

Italian seasoning

pure maple syrup

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash, dry, trim, and halve Brussels sprouts lengthwise. Divide between two large baking sheet pans.

Wash, dry, and quarter mushrooms. Add to the baking sheets with the Brussels sprouts.

Small dice bacon and add to the baking sheets. Drizzle with oil and maple syrup, then season with spices. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are tender and bacon is cooked through, 20-25 minutes. Remove from oven.

Meanwhile, finely grate Parmesan.

When the pasta is done, reserve 1 cup of cooking water, then drain. Return pasta and reserved cooking water to the pot; set aside until the veggies are done.

Add roasted veggies, bacon, Parmesan, and Dijon to the pot, then set over medium-high heat. Cook, stirring often, until the liquid has evaporated and Parmesan has melted, about 3 minutes. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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