{"id":8263,"date":"2009-10-08T20:53:14","date_gmt":"2009-10-09T00:53:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8263"},"modified":"2009-10-08T20:53:14","modified_gmt":"2009-10-09T00:53:14","slug":"pasta-with-roasted-brussels-sprouts-and-italian-sausage%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e8%8a%bd%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e5%85%a5%e3%82%8a%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8263&lang=en","title":{"rendered":"Pasta with Roasted Brussels Sprouts and Italian Sausage
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\"IMG_8469\"<\/a><\/p>\n

Pasta with Brussel\uff53 Sprouts and Italian Sausage<\/strong>
\nDinner October 4, 2009<\/em><\/p>\n

I was always interested in those cute little guys in the produce section at the grocery store. I’ve heard about them but I’ve never tried them because the stories I’ve heard were not usually very positive. It seems that brussels sprouts are often remembered by many people as an evil vegetable that they were told to eat but never found tasty… But I just couldn’t resist how adorable they looked, and I picked seven best looking ones and put them in a plastic bag and purchased them. <\/p>\n

When I bought these, I knew exactly how I wanted to cook them. Roasting. I thought roasting would bring out the best flavor out of this rather solidly structured vegetable. And I was right. I cut them in half, placed them in a pan, sprinkled olive oil, salt, and pepper, and roasted them in the oven. They were absolutely delicious and I loved them! I could eat them one after another like a snack. I don’t know why I waited to try this vegetable this long. For dinner I added these roasted brussels sprouts to our pasta dish (pasta, Italian sausage (ground turkey in the picture; it’s a long story…), and tomato sauce). Unfortunately, my husband did not share the same excitement I felt about these little green guys…<\/p>\n

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Pasta with Brussel\uff53 Sprouts and Italian Sausage Dinner October 4, 2009 I was always interested in those cute little guys in the produce section at the grocery store. I’ve heard about them but I’ve never tried them because the stories I’ve heard were not usually very positive. It seems that brussels sprouts are often remembered […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11],"tags":[],"class_list":["post-8263","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8263"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8263\/revisions"}],"predecessor-version":[{"id":8299,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8263\/revisions\/8299"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}