Gallery Books Gently charred Brussels sprouts add a hearty flavor to this carbonara, which is brimming with garlic, vegan butter, and a healthy dose of vegan bacon for a full bacon-esque experience. 1/2 lb. Brussels sprouts, trimmed and quartered 1/2 tsp. garlic powder 1 c. grated vegan Parmesan cheese […]
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Gently charred Brussels sprouts add a hearty flavor to this carbonara, which is brimming with garlic, vegan butter, and a healthy dose of vegan bacon for a full bacon-esque experience.
- 1/2 lb.
Brussels sprouts, trimmed and quartered
- 1/2 tsp.
garlic powder
- 1 c.
grated vegan Parmesan cheese
- 1/2 c.
diced pimentos
shaved vegan Parmesan cheese (optional)
- Step 1In a large pot of boiling salted water, cook the rigatoni until al dente according to package directions. Drain the pasta in a colander.
- Step 2In a large skillet, melt 6 tablespoons of the butter over medium heat. Add the Brussels sprouts and cook, agitating the pan occasionally, until the edges of the leaves are slightly charred, about 8 to 10 minutes.
Annastacia Gladston is an Associate Producer at Oprah Daily, where she produces creative and compelling video content. Before joining the Oprah Daily team, she helped pilot and produce various shows at CNN and worked on The Wendy Williams Show. Aside from her love for journalism, Annastacia enjoys singing her heart out at concerts, spending time with her loved ones, and hitting the gym. Visit her at annastaciagladston.com
