Catelli SuperGreens Maple-Soy Glazed Brussels Sprouts with Fusilli

Celebrate fall harvest with this hearty warm salad. It also makes a wonderful veggie and grain side dish to serve with roast turkey, beef or ham.

Prep Time: 15 min.
Cook Time: 30 min.
Servings: 6 to 8


  • 1 pkg (300 g) CATELLI SuperGreens™ Fusilli
  • 1/4 cup (60 mL) maple syrup
  • 3 tbsp (45 mL) sodium-reduced soy sauce
  • 2 tbsp (30 mL) each canola oil and water
  • 1 tbsp (15 mL) each balsamic vinegar and toasted sesame oil
  • 1 clove garlic, minced
  • 4 cups (1000 mL) quartered Brussels sprouts (1 lb/500 g)
  • 2 large carrots, peeled and thinly sliced on an angle
  • 1/4 tsp ground black pepper
  • 1/2 cup (125 mL) each chopped green onion and dried cranberries
  • 1/4 cup (60 mL) toasted slivered or sliced almonds


  1. Preheat oven to 400°F (200°C).
  2. Whisk syrup with soy sauce, canola oil, balsamic vinegar, sesame oil and garlic. Toss sprouts, and carrot with 2 tbsp (30 mL) maple mixture. Spread out on a parchment paper-lined, rimmed baking sheet. Roast, stirring occasionally, for 25 minutes or until browned and tender.
  3. Meanwhile, prepare fusilli according to package directions. Drain well and transfer to a large bowl. Add roasted vegetables, green onion, cranberries and remaining dressing mixture. Toss until coated. Serve warm or cold garnished with almonds.


  • For preparation ease, the vegetables can be roasted ahead and tossed with warm pasta and dressing just before serving.
  • Add sliced cooked chicken, flaked tuna or crumbled sausage for an even more robust entrée.


Per serving (1/4 recipe or 1 1/2 cups/375 mL):

  • 624 calories
  • 17 g fat
  • 2 g saturated fat
  • 0 mg cholesterol
  • 540 mg sodium
  • 106 g carbohydrates
  • 11 g fibre
  • 30 g sugars
  • 16 g protein

Excellent source of vitamin A, vitamin C, thiamin, riboflavin, niacin, folate, manganese and magnesium.  Good source of vitamin B6, calcium, iron and zinc.