Description
This Roasted Brussels Sprouts Pasta is a delightful vegetarian dish featuring caramelized Brussels sprouts tossed in a creamy Parmesan sauce with perfectly cooked pasta. Roasting the Brussels sprouts at high heat brings out their natural sweetness and creates a crispy texture, while the luscious cream sauce, enhanced with garlic and nutmeg, ties the dish together for a comforting and flavorful meal ready in about 40 minutes.
Ingredients
Scale
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
Pasta
- 8 ounces pasta, uncooked
Cream Sauce
- 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, salt, pepper, garlic powder, and optional red pepper flakes until well coated. Spread them evenly on a large baking sheet, placing most with the flat side down to maximize crispiness. Roast them in the oven for 20 to 30 minutes until they are golden brown, caramelized, crisp on the outside, and tender inside, with slight charring along the edges. Remove from oven and drizzle with lemon juice; set aside.
- Boil the pasta: While the Brussels sprouts roast, cook the pasta in boiling salted water according to package instructions until al dente, about 10 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta. Set the pasta aside.
- Make the cream sauce: In a large skillet over medium heat, melt the butter. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour, stirring constantly, and cook until the mixture bubbles and is golden, about 1 minute. Gradually whisk in the heavy cream until smooth. Lower the heat to medium-low and simmer the sauce for 2 to 3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and a pinch of ground nutmeg. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
- Assemble the pasta: Add the cooked pasta and roasted Brussels sprouts to the skillet with the cream sauce. Toss carefully to coat everything evenly in the sauce. Transfer to serving bowls and garnish with extra Parmesan cheese if desired. Serve immediately while warm.
Notes
- For extra heat, include red pepper flakes when tossing the Brussels sprouts.
- Use half and half instead of heavy cream for a lighter sauce with slightly less richness.
- Reserve pasta water to adjust sauce consistency perfectly.
- Leftover roasted Brussels sprouts can be stored in the refrigerator up to 3 days.
- Gluten-free pasta can be used to make this recipe gluten-free.
