• Preheat oven to 220°C/200°C fan-forced. 
• Halve Brussels sprouts. 
• Cut beetroot into 1cm chunks. 
• Cut carrot into bite-sized chunks.
• Place Brussels sprouts on lined oven tray with beetroot and carrot. Drizzle with olive oil and season with salt and pepper and roast until tender, 15-18 minutes.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork. 

• While veggies are roasting, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve pasta water(see ingredients). Drain penne, then return to saucepan with a drizzle of olive oil.

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling! 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• While pasta is boiling, in a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. 

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a second plate.

• Wipe out frying pan and return to medium heat, then add tomato sugo, cooked penne, the butter, brown sugar and reserved pasta water, stirring, until heated through and combined, 2-3 minutes.

• Divide rainbow sprout toss, pasta and pork meatballs between plates.
• Sprinkle over Parmesan cheese to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling the cheese on top.