Description
Roasted Brussels Sprouts Pasta is a creamy, cozy, and delicious weeknight dinner featuring caramelized Brussels sprouts tossed in a rich garlic Parmesan sauce with perfectly cooked pasta.
Ingredients
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of red pepper flakes (optional, for heat)
- 1 teaspoon lemon juice
For the Pasta:
- 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 cream)
- ½ cup Parmesan cheese, grated (and more to garnish)
- Pinch of ground nutmeg
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 425°F. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and red pepper flakes if using. Spread them evenly on a large baking sheet with most pieces flat side down. Roast in the oven for 20-30 minutes until the sprouts are golden brown, caramelized, crisp on the outside, and tender inside with slight charring on the edges. Once done, remove from oven and drizzle with lemon juice.
- Boil the Pasta: While the Brussels sprouts roast, bring a pot of salted water to a boil and add the pasta. Cook until al dente according to package directions, about 10 minutes. Reserve half a cup of pasta water before draining the pasta and setting it aside.
- Make the Cream Sauce: In a large skillet over medium heat, melt the butter. Add the chopped garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, until bubbling and lightly golden, about 1 minute. Slowly whisk in the heavy cream until smooth. Reduce heat to medium-low and simmer the sauce for 2-3 minutes until it thickens slightly. Stir in the grated Parmesan cheese and a pinch of ground nutmeg. If the sauce is too thick, add the reserved pasta water a little at a time to reach the desired consistency. Season to taste with salt and pepper.
- Assemble the Pasta: Add the cooked pasta and roasted Brussels sprouts to the skillet with the cream sauce. Toss everything gently until the pasta and sprouts are evenly coated in the sauce. Serve immediately in bowls, garnished with extra Parmesan cheese if desired.
Notes
- For extra heat, add a pinch of red pepper flakes when seasoning the Brussels sprouts.
- Use half and half instead of heavy cream for a lighter sauce, but the sauce may be less rich.
- Reserving some pasta water helps adjust sauce consistency and creates a smoother coating on the pasta.
- Make sure to roast the Brussels sprouts until caramelized for the best flavor and texture contrast.
- This recipe is easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
