Brussels Sprouts Alfredo: A Delicious and Healthy Recipe

Brussels sprouts Alfredo: Prepare to have your mind blown! If you think you don’t like Brussels sprouts, this creamy, dreamy dish is about to change everything. Forget those bitter, boiled sprouts of your childhood. We’re transforming these mini cabbages into a decadent and surprisingly delightful experience.

While Alfredo sauce is often associated with Italian-American cuisine, its roots are firmly planted in Rome. Legend has it that Alfredo di Lelio created the original “fettuccine al burro” (fettuccine with butter) for his pregnant wife, using only butter, Parmesan cheese, and pasta water. Over time, cream was added, evolving into the rich Alfredo sauce we know and love today. Now, we’re taking that classic comfort food and giving it a healthy and delicious twist.

People adore Alfredo for its luxurious texture and comforting flavor. It’s the ultimate indulgence, perfect for a cozy night in or a special occasion. But what if you could enjoy that same creamy goodness while sneaking in some extra veggies? That’s where this Brussels sprouts Alfredo comes in. The slightly nutty flavor of the Brussels sprouts pairs perfectly with the rich Alfredo sauce, creating a balanced and satisfying meal. Plus, it’s surprisingly easy to make, making it a weeknight winner. Get ready to fall in love with Brussels sprouts all over again!

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 4 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup butter, unsalted
• 1/4 cup reserved pasta water (if serving with pasta)
• 1 lb pasta of your choice (fettuccine, linguine, or penne work well)
• Optional: pinch of red pepper flakes
• Optional: 1/4 cup chopped fresh parsley, for garnish

Preparing the Brussels Sprouts:

1. Preheat your oven to 400°F (200°C). This high heat is key to getting those beautifully caramelized Brussels sprouts.
2. Prepare the Brussels sprouts. Wash the Brussels sprouts thoroughly. Trim off the very bottom of the stem (just a tiny bit!). Remove any yellow or damaged outer leaves. Now, depending on the size of your Brussels sprouts, you’ll want to either halve them or quarter them. If they’re small to medium, halving is fine. If they’re on the larger side, quartering will ensure they cook evenly.
3. Season the Brussels sprouts. In a large bowl, toss the halved or quartered Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the Brussels sprouts are evenly coated with the oil and seasonings. This is crucial for even roasting and maximum flavor.
4. Roast the Brussels sprouts. Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the Brussels sprouts instead of roasting them. If necessary, use two baking sheets. Roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, flipping halfway through. Keep a close eye on them towards the end to prevent burning. You want them to be slightly crispy and caramelized.

Making the Alfredo Sauce:

1. Sauté the garlic. While the Brussels sprouts are roasting, prepare the Alfredo sauce. In a large skillet or saucepan, melt the butter over medium heat. Add the remaining 2 tablespoons of olive oil. Once the butter is melted and the oil is shimmering, add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn the garlic. Burnt garlic will make the sauce bitter.
2. Add the heavy cream. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let the cream simmer gently for about 5-7 minutes, or until it has slightly thickened. Stir occasionally to prevent scorching.
3. Incorporate the Parmesan cheese. Remove the skillet from the heat and stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. The heat from the cream will melt the cheese. If the cheese doesn’t melt completely, you can return the skillet to very low heat for a few seconds, stirring constantly.
4. Season the Alfredo sauce. Season the Alfredo sauce with salt and pepper to taste. Add a pinch of red pepper flakes if you like a little heat. Remember that Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.

Cooking the Pasta (Optional):

1. Cook the pasta according to package directions. While the Brussels sprouts are roasting and the Alfredo sauce is simmering, cook the pasta according to the package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself.
2. Reserve pasta water. Before draining the pasta, reserve about 1/4 cup of the pasta water. The starchy pasta water will help to create a smoother and more emulsified sauce.
3. Drain the pasta. Drain the pasta well.

Combining and Serving:

1. Combine the Brussels sprouts and Alfredo sauce. Once the Brussels sprouts are roasted and the Alfredo sauce is ready, add the roasted Brussels sprouts to the skillet with the Alfredo sauce. Toss to coat the Brussels sprouts evenly with the sauce.
2. Add the pasta (if using). If you’re serving this with pasta, add the drained pasta to the skillet with the Brussels sprouts and Alfredo sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
3. Serve immediately. Serve the Brussels sprouts Alfredo (with or without pasta) immediately. Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.

Tips and Variations:

• Roasting the Brussels Sprouts: Don’t overcrowd the baking sheet when roasting the Brussels sprouts. Overcrowding will cause them to steam instead of roast, resulting in soggy Brussels sprouts. If necessary, use two baking sheets.
• Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality. Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly.
• Adding Protein: For a heartier meal, add cooked chicken, shrimp, or sausage to the Brussels sprouts Alfredo.
• Vegetarian Option: This recipe is already vegetarian, but you can easily make it vegan by using a plant-based heavy cream alternative and nutritional yeast instead of Parmesan cheese.
• Other Vegetables: Feel free to add other roasted vegetables to the Alfredo sauce, such as broccoli, asparagus, or mushrooms.
• Lemon Zest: A little lemon zest adds a bright and fresh flavor to the Alfredo sauce. Add about 1 teaspoon of lemon zest to the sauce along with the Parmesan cheese.
• Nutmeg: A pinch of nutmeg adds a warm and comforting flavor to the Alfredo sauce. Add a pinch of nutmeg to the sauce along with the Parmesan cheese.
• Garlic Powder: If you want a more intense garlic flavor, add a pinch of garlic powder to the Alfredo sauce along with the Parmesan cheese.
• Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.

Make Ahead Instructions:

You can roast the Brussels sprouts ahead of time and store them in the refrigerator for up to 2 days. Reheat them in the oven or in a skillet before adding them to the Alfredo sauce. The Alfredo sauce can also be made ahead of time and stored in the refrigerator for up to 2 days. Reheat it gently over low heat, stirring occasionally, before adding the Brussels sprouts and pasta.

Storage Instructions:

Store leftover Brussels sprouts Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave. The sauce may thicken upon refrigeration, so you may need to add a little milk or cream to thin it out when reheating.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 600-800 per serving (depending on portion size and additions)
• Fat: 40-60g
• Saturated Fat: 25-35g
• Cholesterol: 150-200mg
• Sodium: 500-800mg
• Carbohydrates: 40-60g
• Fiber: 5-10g
• Sugar: 5-10g
• Protein: 20-30g

Enjoy your delicious Brussels sprouts Alfredo! I hope you find this recipe easy to follow and that it becomes a new favorite in your kitchen.

Conclusion:

This Brussels Sprouts Alfredo isn’t just another weeknight dinner; it’s a flavor revelation! The creamy, decadent Alfredo sauce perfectly complements the slightly bitter, nutty Brussels sprouts, creating a harmonious balance that will have even the most ardent sprout-haters singing its praises. Trust me, I was once a Brussels sprout skeptic myself, but this recipe completely converted me. The key is roasting the sprouts to bring out their natural sweetness and then tossing them in a luscious, homemade Alfredo that’s far superior to anything you’ll find in a jar.

Why is this a must-try? Because it’s surprisingly easy to make, packed with flavor, and a fantastic way to sneak in some extra veggies. It’s also incredibly versatile!

Think of this recipe as a blank canvas for your culinary creativity. Want to add some protein? Grilled chicken or shrimp would be fantastic additions. Craving a little heat? A pinch of red pepper flakes will do the trick. For a vegetarian option, consider adding some toasted pine nuts or walnuts for extra crunch and flavor. You could even stir in some crispy bacon bits for a smoky, savory twist.

Serving Suggestions:

* Serve it as a main course with a side salad and some crusty bread for soaking up all that delicious sauce.
* Use it as a side dish to accompany roasted chicken, steak, or fish.
* Toss it with your favorite pasta for a heartier meal. Fettuccine, linguine, or even penne would work beautifully.
* For a lighter option, serve it over zucchini noodles or cauliflower rice.

Variations to Explore:

* Garlic Lover’s Dream: Add extra garlic to the Alfredo sauce for an even bolder flavor.
* Cheesy Goodness: Experiment with different cheeses in the Alfredo sauce. Parmesan is classic, but you could also try Pecorino Romano, Asiago, or even a blend of cheeses.
* Lemon Zest: A little lemon zest brightens up the dish and adds a touch of acidity.
* Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* Mushroom Magic: Sauté some sliced mushrooms and add them to the Brussels sprouts before tossing them in the Alfredo sauce.

I’m so confident that you’ll love this Brussels Sprouts Alfredo that I urge you to give it a try. It’s a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with different variations and make it your own.

Once you’ve tried it, I’d love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and comments in the comments section below. Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious recipe. Happy cooking! I can’t wait to see what culinary masterpieces you create! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!

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