Ok I know Brussel Sprouts…but crispy in the oven with Shallots and this dish was amazing.  I veganized the recipe from: http://www.spicesinmydna.com/2017/01/20/crispy-brussels-shallot-one-pot-pasta/ 

I think any roasted vegetable would be great in this dish if you don’t like brussel sprouts!

Ingredients:

1 pound brussel sprouts, sliced
3 shallots, thinly sliced
1 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 c. vegetable broth + splash for sautéing
1 1/2 c. almond milk, unsweetened
1/2 tsp onion powder
1/2 tsp italian seasoning
8 ounces whole wheat pasta (I used Natures Promise Fusilli from Giant)
1/4 c. nutritional yeast
2 tbsp chopped basil
Salt and pepper to taste

1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and add sliced brussel sprouts, shallots, olive oil, salt and paper.  Toss to coat.
2. Roast for 25 min, until crispy, tossing once during cooking.
3. Preheat large skillet to med-high heat.  Add a bit vege broth to coat the skillet, garlic and onion and sauté for 2-3 min.
4. Add the 2 c. vege broth, almond milk, onion powder, italian seasoning, salt and pepper.  Raise heat to high and bring to boil.
5. Once boiling, reduce to medium – medium/high and cook, stirring frequently for 12 min or until all liquid is absorbed.
6. Stir in nutritional yeast, basil, salt and pepper.