Description
This Roasted Brussels Sprouts Pasta is a quick and delicious meal featuring crispy Brussels sprouts and a rich garlic Parmesan sauce that’s perfect for busy weeknights.
Ingredients
- Brussels Sprouts (1 pound, trimmed and halved)
- Extra Virgin Olive Oil (1 tablespoon)
- Garlic Powder (½ teaspoon)
- Salt (½ teaspoon)
- Ground Black Pepper (¼ teaspoon)
- Red Pepper Flakes (pinch, optional)
- Lemon Juice (1 teaspoon)
- Pasta (8 ounces, uncooked)
- Butter (2 tablespoons)
- Garlic (3 cloves, finely chopped)
- All-Purpose Flour (2 teaspoons)
- Heavy Cream (1 cup or half and half)
- Parmesan Cheese (½ cup grated and more for garnish)
- Ground Nutmeg (pinch)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss Brussels sprouts with olive oil, garlic powder, salt, pepper, and optional red pepper flakes. Spread on a baking sheet.
- Roast for 20-30 minutes until golden brown and caramelized. Drizzle with lemon juice and set aside.
- Cook pasta in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain.
- In a skillet, melt butter and sauté chopped garlic until fragrant. Stir in flour and cook briefly.
- Gradually whisk in heavy cream, reduce heat, and stir in Parmesan and nutmeg, adjusting consistency with reserved pasta water as needed.
- Combine cooked pasta and roasted Brussels sprouts in the skillet. Serve with additional Parmesan on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
For meal prep, freeze the dish for up to 3 months, reheating on low heat with a splash of water or cream.
Avoid overcooking Brussels sprouts to maintain a slight crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg