Description
This Roasted Brussels Sprouts Pasta is a delightful mix of flavors featuring caramelized sprouts and a rich garlic Parmesan sauce, making it perfect for a quick, delicious dinner.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- salt, to taste
- ground black pepper, to taste
- red pepper flakes, optional
- 1 tsp lemon juice
- 8 oz pasta (spaghetti or penne)
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 425°F. Toss Brussels sprouts with olive oil, garlic powder, salt, black pepper, and red pepper flakes in a bowl.
- Spread Brussels sprouts on a baking sheet and roast for 20-30 minutes until golden brown, drizzling with lemon juice afterward.
- Boil water in a large pot, add pasta, and cook per package directions, reserving ½ cup of pasta water before draining.
- Melt butter in a skillet, add diced garlic, and sauté, then add flour and cook until golden.
- Whisk in heavy cream, simmer until thick, then stir in Parmesan cheese and nutmeg, using reserved pasta water as needed.
- Combine pasta and roasted sprouts with the creamy sauce, serving with extra Parmesan if desired.
Notes
Use fresh Brussels sprouts for the best flavor.
Feel free to swap pasta shapes based on your preference or dietary needs.
Leftover pasta can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 60mg