Roasted Brussels Sprouts with Bacon and Pan-Roasted Champignon Mushrooms Pasta

Savor the delicious combo of Brussels sprouts, bacon, and champignon mushrooms in our pasta dish. A perfect blend of bitter, caramel and savory goodness that'll leave your taste buds craving more!


500g Brussels sprouts, trimmed and halved
225g champignon mushrooms, sliced
4 slices of bacon, chopped
60ml olive oil
1 teaspoon garlic powder
Salt and pepper to taste
225g pasta of your choice
50g grated Parmesan cheese
Fresh parsley for garnish


Preheat your oven to 200°C.
In a large mixing bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
Spread the Brussels sprouts on a baking sheet in a single layer. Roast for about 20-25 minutes or until golden and crispy, stirring halfway through.
Cook the pasta according to package instructions. Drain and set aside.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon, leaving the grease in the pan.
Add the sliced champignon mushrooms to the skillet. Sauté until golden brown and tender.
Combine the roasted Brussels sprouts, cooked pasta, crispy bacon, and pan-roasted mushrooms in a large serving bowl. Toss everything together.
Serve the pasta mixture on individual plates, topping each portion with Parmesan cheese and fresh parsley for garnish.

Enjoy your hearty and flavorful Brussels sprouts, bacon, and mushroom pasta!