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Rigatoni With Roasted Cauliflower and Brussels Sprouts


Rigatoni With Roasted Cauliflower and Brussels Sprouts Recipe

Ingredients:
  • 3/4 pound rigatoni or some other short pasta
  • 1/2 medium head cauliflower (about 1 pound), cut into florets
  • 8 ounces Brussels sprouts, trimmed and halved (quartered if large)
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 sprigs fresh thyme
  • 4 tablespoons olive oil
  • 2 ounces kosher salt and black pepper
Directions:
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