Roasted Brussels Sprouts Alfredo

Roasted Brussels Sprouts in a creamy parmesan garlic Alfredo sauce. Quick and easy, this dish comes together in very little time and will have everyone going back for seconds & thirds! The Mushroom Fettuccine suggested in the recipe adds a subtle umami undertone to the dish with its porcini flavor, however you can use regular fettuccine if preferred. Can be topped with crispy bacon pieces and/or toasted walnut and chopped parsley, if desired.

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Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes

Serves: 4 as a main dish; 8 as a side

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Ingredients

• 2 lbs Pinwheel Brussels Sprouts (frozen)

• 2 Tbsp extra virgin olive oil (divided)

• 1 garlic clove, minced

• 1 1/2 cups whipping cream

• 1 Tbsp lemon juice, freshly squeezed

• 1/3 cup grated parmesan cheese

• 3/4 tsp salt, or to taste

• 1/4 tsp black pepper

• 250 g Mushroom Fettucine (or other fettuccine)

• Optional Toppings: 4 bacon strips cooked and broken into pieces; 2 Tbsp toasted walnuts; 2 Tbsp chopped parsley

Instructions

1. You will need to cut the sprouts in half. From frozen, heat the sprouts in the microwave for about a minute, or run warm water over them in a colander for 3-4 minutes, to thaw them just enough to cut through. Pat dry with a kitchen towel.

2. Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.

3. Toss the sprouts in a bowl with 1 Tbsp olive oil. Pour them on to the prepared sheet in a single layer. Don’t crowd them as this will inhibit the caramelization.

4. Cook for about 20-25 minutes, until golden brown, stirring halfway. Note: cooking time may vary by appliance. While the sprouts are cooking, cook the fettucine as per package instructions. Drain, reserving 1/2 cup of the pasta cooking water, and set aside.

5. Heat the remaining olive oil in a saute pan with high sides. Add minced garlic and stir 1 minute until fragrant. Add 1 1/2 cups heavy cream and bring to a simmer. Add the roasted sprouts to the pan and stir.

6. Stir in 1 Tbsp lemon juice then sprinkle the top with 1/3 cup parmesan cheese and stir to combine and season to taste. Bring back to just to a simmer then remove from heat and stir sauce into the reserved pasta gently. Use the reserved pasta water to thin out the sauce if desired. Garnish pasta with any/all optional toppings. Add a squeeze of lemon juice and serve.