Ingredients 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half 3 Tbsp. olive oil, divided 1/2 tsp. Kosher salt 1/2 tsp. freshly-ground black pepper 1 lb (16 oz.) orecchiette (or any pasta) 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins 5 cloves garlic, peeled and thinly sliced 1/3 cup pesto Parmesan cheese, for serving Method Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. (My batch of tiny sprouts only took about 12 minutes to cook.) Remove from oven and set aside. Meanwhile, heat the remaining olive oil in a skillet over medium-high he