Description
Roasted Brussels Sprouts Pasta is a delightful dish that combines roasted Brussels sprouts and creamy pasta, creating a mouthwatering comfort food. Perfect for weeknight dinners!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F and prepare Brussels sprouts with oil and seasonings.
- Spread Brussels sprouts on a baking sheet in a single layer and roast for 20-30 minutes until golden.
- While the sprouts roast, boil salted water and cook pasta according to package directions, reserving some pasta water.
- In a skillet, melt butter and sauté garlic until fragrant.
- Create a roux with flour and gradually whisk in cream, letting it thicken slightly before adding Parmesan cheese and nutmeg.
- Combine drained pasta and roasted sprouts with the cream sauce, using reserved pasta water as needed. Serve immediately.
Notes
Ensure you coat the Brussels sprouts well for an even roast.
Avoid overcrowding the baking sheet for best results during roasting.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 80mg