This Roasted Brussels Sprouts Pasta is creamy, cozy, and packed with caramelized veggies that bring major flavor to a simple pasta night. The Brussels sprouts roast until golden and crisp on the outside, then get folded into a silky garlic Parmesan cream sauce that clings beautifully to each piece of penne. It is warm, comforting, and full of those rich browned bits you can only get from roasting the sprouts at high heat.
Roasting the Brussels sprouts transforms them completely. They develop charred edges, a sweet nutty aroma, and a tender center that pairs perfectly with creamy pasta. The sauce takes only a few minutes on the stovetop and balances richness with just the right amount of garlic and Parmesan. Fresh lemon brightens everything at the end, tying together the roasted flavors with a pop of freshness.
This pasta recipe was inspired by my Creamy Garlic Mushroom Pasta and pairs well with simple favorites like Homemade Garlic Bread or my Easy Baked Chicken Breasts. It is a beautiful weeknight dinner that feels comforting without being too heavy, and it brings an elevated twist to a classic creamy pasta bowl.
Why You'll Love This Recipe
- Roasted flavor in every bite. Brussels sprouts roast until golden and caramelized, adding depth and a toasty nuttiness that makes this pasta taste rich, cozy, and restaurant level.
- Creamy sauce without the fuss. The garlic Parmesan cream sauce comes together quickly with simple ingredients, giving you a silky, luxurious pasta that still feels easy and weeknight friendly.
- Balanced and bright. A squeeze of lemon balances the richness of the sauce, and the roasted vegetables add texture, freshness, and a subtle sweetness that keeps every bite of this pasta dish interesting.
- Flexible and family friendly. You can use any pasta shape, make it lighter with half and half, or add protein. It is a simple dish that works for all kinds of family dinners.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- Using Leftover Brussels Sprouts
- Expert Tip: Roast the Brussels Sprouts Flat Side Down
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Side Dishes for Pasta
- FAQ
- More Brussels Sprouts Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this delicious Roasted Brussels Sprouts Pasta, you will need the following ingredients (see recipe card below for quantities):
- brussels sprouts - Halved lengthwise so they caramelize well. Look for firm, bright green sprouts that will roast evenly. This is also a great recipe for using 2.5 to 3 cups of leftover cooked brussels sprouts.
- extra virgin olive oil - Helps the sprouts crisp in the oven. Avocado oil works too.
- garlic powder - Adds savory depth. Use fresh garlic if you prefer. A little goes a long way when roasting at high heat, so mince one clove finely and toss it with the sprouts after coating them in oil, so it does not burn.
- salt and black pepper - Essential for seasoning and balancing the sweetness of the roasted sprouts.
- red pepper flakes - Optional for gentle heat.
- lemon juice - Adds brightness after roasting and keeps the dish from feeling heavy.
- pasta - Penne pasta holds the sauce well, but any short pasta works, including rigatoni, fusilli, or orecchiette.
- butter - Creates a rich base for the cream sauce.
- garlic - Freshly chopped garlic cloves gives the sauce its aromatic backbone.
- all purpose flour - Thickens the sauce. You can use cornstarch if needed.
- heavy cream - Makes the sauce silky and luxurious. Half and half works for a lighter version.
- parmesan cheese - Melts into the sauce for a savory, salty finish.
- nutmeg - Adds a subtle warmth that enhances the cream sauce. A little goes a long way.
Equipment
You will also need measuring cups and spoons, a large pot for boiling pasta, a large baking sheet for roasting the Brussels sprouts, a sharp knife, a cutting board, a mixing bowl, a whisk, and a large skillet for making the cream sauce.
Instructions
Step 1: Roast the brussels sprouts
- Season the brussels sprouts. In a large mixing bowl, add brussels sprouts, olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Toss to combine.
- Arrange on baking sheet. Spread brussels sprouts evenly on a large baking sheet, arranging most of the brussels sprouts with the flat side facing down.
- Roast. Place the tray in the oven and roast in a 425°F preheated oven for 20-30 minutes, until golden brown and caramelized. crisp on the outside and tender inside, with slight charring on the edges. Set aside. Drizzle with lemon juice before tossing into the pasta.
Step 2: Boil the pasta
While the brussels sprouts are roasting, Add pasta and cook until al dente, about 10 minutes or according to package directions. Reserve ½ cup pasta water, then drain and set aside.
Step 3: Make the cream sauce
- Sauté the garlic. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Build the sauce. Stir in flour and cook until bubbling and golden, about 1 minutes. Slowly whisk in heavy cream until smooth. Reduce heat to medium-low and simmer for 2-3 minutes until slightly thickened.
- Add cheese. Stir in Parmesan cheese and a pinch of nutmeg.
- Adjust consistency. If the sauce is too thick, add reserved pasta water, a little at a time. Season with salt and pepper to taste.
Step 4: Assemble and serve
- Toss together. Add cooked pasta and roasted brussels sprouts to the skillet with the sauce. Toss until evenly coated.
- Serve. Transfer to serving bowls and top with extra Parmesan, if desired. Serve immediately.
Using Leftover Brussels Sprouts
This pasta is the perfect way to use leftover Brussels sprouts from Thanksgiving or any holiday meal. If your sprouts are already cooked, you can skip the roasting step completely and add them straight into the pasta. For the best texture, warm them in a hot skillet for a minute or two to bring back some caramelization and help them crisp up again before tossing them in the sauce. Leftover sprouts often soften in the fridge, but a quick sear restores their flavor and gives the pasta the same golden, toasty taste as freshly roasted vegetables. It is a delicious, easy way to turn leftovers into a brand new meal.
Expert Tip: Roast the Brussels Sprouts Flat Side Down
Brussels sprouts caramelize best when most of them are arranged flat side down on the baking sheet. This creates maximum contact with the pan, giving you the deep golden color and crisp edges that make this pasta so delicious.
More Tips and Tricks
- Use plenty of heat for roasting. Brussels sprouts love high heat. Roasting them at 425°F helps them caramelize instead of steaming. Spread them out in a single layer on a large baking sheet so they brown instead of getting soft. Crowding the pan traps steam and prevents color, which takes away the sweetness and flavor you want in this dish.
- Reserve pasta water. Pasta water is liquid gold for cream sauces. It contains starch that helps the sauce cling to the noodles and keeps everything silky instead of thick or gloppy. Add a tablespoon at a time to adjust consistency without thinning the flavor.
- Do not overcook the sprouts. They should be crisp at the edges and tender in the center, not mushy. Check them at the 20 minute mark, and if they need more time, continue roasting until you see a deep golden color on the flat side.
- Stir the sauce gently. When adding cream and Parmesan, stir slowly so the cheese melts evenly and does not clump. Adding the cheese too quickly or at high heat can make the sauce grainy, so keep the temperature at medium low.
- Finish with lemon for brightness. A squeeze of lemon juice at the end lifts the entire dish. It balances the richness of the cream sauce and complements the sweetness of the roasted veggies. Even a small amount makes the flavors pop.
Recipe Variations
- Add bacon or pancetta. Cook until crisp, then toss into the pasta for a salty, smoky layer of flavor.
- Add mushrooms. Sauté sliced mushrooms in the butter before adding the garlic for extra earthy flavor.
- Spicy version. Add extra red pepper flakes to the sauce or toss in Calabrian chili paste for heat.
- Lemon herb version. Add lemon zest and fresh parsley for a lighter, brighter pasta.
- Pesto swirl. Stir a spoonful of basil pesto into the pasta for extra color and herb flavor.
- Chicken or shrimp. Add cooked chicken breast or quickly sautéed shrimp to make this dish heartier.
Storage
How to Store
Let leftovers cool, then store in an airtight container in the fridge for 3 to 4 days.
How to Reheat
Reheat in a skillet over medium heat, adding a splash of milk or reserved pasta water to loosen the sauce. Microwave reheating also works.
How to Freeze
This pasta freezes well in a freezer safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with added liquid to refresh the sauce.
How to Serve
Serve this roasted Brussels sprouts pasta warm and creamy. It pairs beautifully with lemon garlic chicken, roasted vegetables, buttery garlic bread, or a simple green salad. It is hearty enough for a cozy weeknight dinner but special enough for entertaining, especially during the colder months when roasted veggies shine.
These are my favorite dishes to serve with this brussels sprout pasta:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
Yes, Brussels sprouts are delicious in pasta. Roasting them first transforms their texture, giving you caramelized edges, tender centers, and a slightly sweet flavor that pairs beautifully with creamy sauces, olive oil based pastas, and Parmesan. Their hearty texture makes them a great stand in for other veggies, and they hold up well when tossed with warm noodles. They add color, depth, and a satisfying bite to creamy pasta dishes, lemon pasta, and even simple garlic butter noodles. Many people who do not love Brussels sprouts end up enjoying them in pasta because the flavors blend so naturally.
Frozen Brussels sprouts will not roast the same way because they contain more moisture, but they can still be used. To make them work, thaw completely and pat dry before roasting. They may not caramelize deeply, but they will still soften and develop flavor in the oven. If you use frozen sprouts, roast them longer until most of the moisture evaporates. Alternatively, you can sauté them in a skillet until browned. Fresh Brussels sprouts give the best golden results, but frozen is a workable option when needed.
Short pasta shapes work best because they catch the roasted sprouts and creamy sauce in their ridges and tubes. Penne, rigatoni, cavatappi, and farfalle are top choices. Long noodles like spaghetti can also be used, but they do not hold the roasted vegetables as well. If you want extra texture, use a ridged shape such as rigate pasta, which grips the sauce beautifully. You can also use gluten free pasta if needed, just be sure not to overcook it so it stays firm.
Brussels sprouts taste best when cooked in a way that brings out their natural sweetness. High heat is the secret. Roasting them at 425°F helps the outer leaves caramelize and turn golden brown, which reduces bitterness and adds a nutty flavor. Seasoning them well with salt, garlic, and a little olive oil helps them crisp up rather than steam. A squeeze of lemon juice or a sprinkle of Parmesan at the end brightens their flavor even more. If you want extra depth, add a touch of red pepper flakes, balsamic glaze, or herbs like thyme or rosemary.
If your sauce is too thick, slowly add reserved pasta water until it reaches a silky consistency. Pasta water loosens the sauce without diluting flavor. If the sauce is too thin, continue simmering on medium low heat until it reduces naturally. Adding more Parmesan also helps thicken the sauce. Avoid boiling the sauce, which can cause it to separate or become grainy. Gentle heat and gradual adjustments are the secrets to a smooth and creamy finish.
Yes, you can make a lighter version without losing creaminess. Replace the heavy cream with half and half, or use whole milk thickened with a teaspoon of extra flour. Keep the heat moderate so the sauce does not separate. You can also increase the lemon juice and add fresh herbs to brighten the dish while reducing richness. Another option is tossing the pasta with olive oil, garlic, and a bit of pasta water instead of making a full cream sauce. The roasted sprouts provide plenty of flavor on their own.
More Brussels Sprouts Recipes
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Recipe
Roasted Brussels Sprouts Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted Brussels Sprouts Pasta is creamy, cozy, and full of caramelized sprouts tossed in a garlic Parmesan sauce. A delicious and easy weeknight dinner.
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 oven to 425°F.
- In a large mixing bowl, add brussels sprouts, olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Toss to combine.
- Spread brussels sprouts evenly on a large baking sheet, arranging most of the brussels sprouts with the flat side facing down.
- Place the tray in the oven and roast for 20-30 minutes, until golden brown and caramelized. crisp on the outside and tender inside, with slight charring on the edges. Set aside. Drizzle with lemon juice before tossing into the pasta.
Boil the pasta:
- While the brussels sprouts are roasting, Add pasta and cook until al dente, about 10 minutes or according to package directions. Reserve ½ cup pasta water, then drain and set aside.
Make the cream sauce:
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in flour and cook until bubbling and golden, about 1 minutes. Slowly whisk in heavy cream until smooth. Reduce heat to medium-low and simmer for 2-3 minutes until slightly thickened. Stir in Parmesan cheese and a pinch of nutmeg. If the sauce is too thick, add reserved pasta water, a little at a time. Season with salt and pepper to taste.
Assemble the pasta:
- Add cooked pasta and roasted brussels sprouts to the skillet with the sauce. Toss until evenly coated.
- Transfer to serving bowls and top with extra Parmesan, if desired. Serve immediately.
Notes
* Using leftover brussels sprouts instead: This pasta is the perfect way to use leftover Brussels sprouts from Thanksgiving or any holiday meal. If your sprouts are already cooked, you can skip the roasting step completely and add them straight into the pasta. For the best texture, warm them in a hot skillet for a minute or two to bring back some caramelization and help them crisp up again before tossing them in the sauce.
How to store: Let leftovers cool, then store in an airtight container in the fridge for 3 to 4 days.
How to reheat:Â Reheat in a skillet over medium heat, adding a splash of milk or reserved pasta water to loosen the sauce. Microwave reheating also works.
How to freeze:Â This pasta freezes well in a freezer safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with added liquid to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roast and stovetop
- Cuisine: American
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