Name: Roasted Brussels Sprouts Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound Brussels sprouts; 1 tablespoon extra virgin olive oil; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; Pinch of red pepper flakes (optional); 1 teaspoon lemon juice; 8 ounces pasta (uncooked); 2 tablespoons butter; 3 cloves garlic, finely chopped; 2 teaspoons all-purpose flour; 1 cup heavy cream (or half-and-half); ½ cup Parmesan cheese, grated; Pinch of ground nutmeg

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The aroma of Roasted Brussels Sprouts Pasta wafting through your kitchen greets you like the warmest hug on a chilly evening. Picture this: golden-brown Brussels sprouts, their edges crisp and caramelized, tossed together with creamy pasta, rich Parmesan, and fragrant garlic. Every single bite mingles the nutty sweetness of the sprouts with the lusciousness of the sauce—comfort food at its finest! It’s those kinda meals that remind you of cozy dinners at home, maybe even the kind your grandma made when you needed a little extra love. As the leaves turn, there’s no better dish to bring the season’s warmth to your table. Are you ready to whip up this delectable creamy pasta that hugs your soul? Let’s dive into the goodness!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Roasted Brussels Sprouts Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Roasted Brussels Sprouts Pasta

This delightful Roasted Brussels Sprouts Pasta is not just a meal; it’s a bowl of joy. It’s perfect for any weeknight dinner or a relaxed weekend feast. I can’t wait for you to make it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 40 minutes, it’s ideal for busy weeknights.
Irresistible Flavor: The balance of creaminess and savory, roasted Brussels sprouts creates a dynamic taste explosion.
Eye-Catching Appeal: The vibrant green sprouts against the creamy pasta are super inviting!
Flexible Serving: Perfect as a main dish or a side—the choice is yours!
Diet-Friendly Options: You can easily swap out for gluten-free pasta or skip the cream for a lighter version.

Ingredients You’ll Need

1 pound Brussels sprouts: Fresh and trimmed for that perfect crispy texture. If you can’t find Brussels sprouts, try using green beans or asparagus, but they’ll offer a different flavor profile.
1 tablespoon extra virgin olive oil: Adds richness and helps achieve that beautiful golden roast. You could substitute with avocado oil for a neutral flavor.
½ teaspoon garlic powder: This enhances the savory notes. Fresh garlic also works well if you prefer a stronger kick—just use 2-3 cloves.
½ teaspoon salt: Essential for every dish, it balances flavors. Don’t skip this!
¼ teaspoon ground black pepper: Adds a touch of warmth. Feel free to adjust to your preference.
Pinch of red pepper flakes (optional): For a little spice! If you’re sensitive to heat, consider omitting this.
1 teaspoon lemon juice: Brightens the whole dish and complements the sprouts beautifully.
8 ounces pasta (uncooked): My go-to is fettuccine, but penne or rotini would also work wonderfully.
2 tablespoons butter: For richness and enhancing the sauce’s texture.
3 cloves garlic, finely chopped: Fresh garlic gives an aromatic punch. A must-have for flavor lovers!
2 teaspoons all-purpose flour: This helps thicken the cream sauce beautifully. For a gluten-free option, corn starch works equally well.
1 cup heavy cream (or half-and-half): Adds creaminess; half-and-half is lighter but still delicious.
½ cup Parmesan cheese, grated: The cherry on top for rich, cheesy goodness. You could use nutritional yeast for a vegan twist.
Pinch of ground nutmeg: Just a sprinkle elevates the dish; it’s a classic pairing with creamy sauces.

How to Make Roasted Brussels Sprouts Pasta

Preheat and Prepare: Begin by preheating your oven to 425°F. This high temperature is crucial for roasting the Brussels sprouts to caramelized perfection! In a large mixing bowl, toss your halved sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes (if using). Ensure every sprout is coated well; this will help them roast evenly and get that crunchy texture we all love.

Spread and Roast: Lay your seasoned Brussels sprouts on a large baking sheet in a single layer, ensuring most are flat-side down for optimal crispiness. Pop it in the oven and roast for about 20-30 minutes. Keep an eye on them! You want them to turn golden brown with slightly charred edges and tender on the inside. Trust me; the aroma will be hard to resist!

Boil Your Pasta: While those sprouts are roasting away, bring a pot of salted water to a boil. Toss in your pasta and cook according to package directions, typically about 10 minutes. Make sure to save ½ cup of that starchy pasta water before draining—this will help loosen your sauce later!

Melt and Sauté: In a large skillet over medium heat, melt the butter. Once melted and bubbling, add the finely chopped garlic, letting it sauté for about a minute. You’ll know it’s ready when that garlic fragrance fills the kitchen—a sure sign of deliciousness to come!

Make The Cream Sauce: Sprinkle in the flour to create a roux—cook it until it bubbles and turns light golden, about a minute. Gradually whisk in your heavy cream until smooth, reducing the heat to a gentle simmer for 2-3 minutes until it thickens slightly. Stir in the Parmesan cheese and a pinch of nutmeg. Don’t forget to taste and adjust with salt and pepper to make it just right!

Combine Everything: Now, add your drained pasta and roasted Brussels sprouts into the skillet with the creamy sauce. Toss everything together until well coated; if the sauce feels too thick, your reserved pasta water will come to the rescue! Just add a bit at a time until you reach the creamy consistency you desire.

Serve and Garnish: Once everything is mixed and heated through, transfer the pasta to serving bowls. Garnish with extra Parmesan cheese, and maybe even a sprinkling of fresh herbs if you’re feeling fancy. Serve immediately and watch it disappear!

Storing & Reheating

If you have any leftovers, let them cool before storing! You can keep Roasted Brussels Sprouts Pasta at room temperature for up to 2 hours. For longer storage, place it in an airtight container and pop it in the fridge, where it can last for up to 3 days. You can even freeze it for up to 3 months. To reheat, simply warm it up on the stove over low heat until hot, adding a splash of cream or reserved pasta water to refresh the sauce’s consistency, as it may thicken in the fridge.

Chef’s Helpful Tips

Avoid overcrowding the baking sheet when roasting Brussels sprouts; this helps them crisp up perfectly.
Make sure your butter is melted but not browned before adding garlic—burnt garlic will make your dish bitter.
To enhance the flavor, try adding lemon zest to the sauce—it pairs beautifully with the cream and sprouts.
If you prefer a lighter dish, consider using half the amount of cream and substituting the other half with vegetable broth; it will still be creamy but with fewer calories!
When tossing pasta with sauce, make sure to do so over low heat so that the cheese doesn’t seize up and becomes grainy.

Roasted Brussels Sprouts Pasta is a delightful dish that can effortlessly become a staple in your weeknight repertoire. Not only does it offer rich flavors and textures, but it also invites creativity in the kitchen. Feel free to experiment with extra veggies or different cheeses. The key is to enjoy the process of cooking and most importantly, share it with loved ones. I hope you find as much joy in making this dish as I do. Enjoy every creamy, savory bite!

Recipe FAQs

Can I make this Roasted Brussels Sprouts Pasta vegan?

Yes, absolutely! Substitute heavy cream with coconut cream or cashew cream to keep it creamy yet dairy-free, and swap Parmesan for nutritional yeast or a vegan cheese alternative for that cheesy flavor. You’ll still savor a delightful dish!

How can I incorporate more protein into this meal?

If you’re looking to add protein, consider mixing in some cooked chicken or shrimp after adding the pasta to the sauce. For a vegetarian option, chickpeas or white beans will complement the flavors beautifully and provide the protein boost you need.

What pasta type is best for this recipe?

Fettuccine is a winner because it clings well to the creamy sauce, but you can use any pasta you like! Penne and rotini are also great because their little shapes hold onto bits of sauce and veggies.

Can I prepare the Brussels sprouts ahead of time?

Certainly! You can roast the Brussels sprouts earlier in the day and store them in the fridge. When you’re ready to make the dish, just toss them into your cream sauce, and they’ll heat up quickly, retaining their fantastic flavor and crunch.