Recipe of the Week: Orecchiette with Brussels Sprouts, Grapes & Onion

img_2523This week’s recipe is a quick, yet tasty, and is a somewhat light meal that’s perfect for summertime. The surprise ingredient in this recipe is the grapes, and how they taste alongside the other ingredients after roasting in the oven. YUM! And the added bonus is that it’s really easy…

Orecchiette with Brussels Sprouts, Grapes & Onion


  • Orecchiette pasta (1 lb).
  • Brussels sprouts (1 lb). halved or quartered, depending on size
  • Onion (1 medium)
  • Grapes (1 1/2 – 2 cups sliced)
  • Olive Oil Light
  • Balsamic Vinegar
  • Feta Cheese
  • Salt & Pepper


Heat oven to 350 degrees.

Quarter or halve Brussels Sprouts, depending on size. I quartered the ones I have in the photo because they were enormous.

Slice onion into slivers.

Cut grapes into halves (or quarters, depending on size).

Pour oil into baking dish, enough to coat bottom of dish.

Place Brussels Sprouts, onion and grapes in baking dish and put in oven.

Meanwhile, boil water for pasta.

Bake 20-25 minutes, depending on how firm you like the Brussels sprouts.

Boil Orecchiette pasta for desired time according to packaging.

Remove baking dish when it is done baking, add dash of salt & pepper, and add drained pasta to mixture in dish. Toss all together. Add 1 1/2 tbsp of balsamic vinegar and toss again. Sprinkle with Feta cheese and serve.

(Adapted from Weight Watchers recipe).



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