This Lemon Pasta with Roasted Brussels Sprouts pasta is tossed in a creamy, garlic butter lemon sauce that perfectly complements the caramelized and crispy brussels sprouts. With a satisfying balance of texture and flavor, this dish is a perfect weeknight dinner option that’s sure to impress.
Need a vegetarian pasta recipe to break out during the week? You have to try this Brussels Sprouts Lemon Pasta. I initially tried this recipe when I was working in collaboration with HelloFresh, and honestly, I was a little skeptical because I’m not a huge fan of brussels sprouts.
I know many people say it all depends on how you cook them, but I’ve done just about everything and have barely come to like brussels sprouts. I think I only like brussels sprouts during the holiday season because they feel so classically Thanksgiving-esque. Just me?
That being said, I do actually like brussels sprouts when they’re a bit crispy and charred and paired with a sweet sauce, like a honey glaze. Masking the cruciferous taste with interesting flavors and textures makes it more interesting, for sure.
However, once I tried the Hello Fresh version of this recipe, I started to wonder why I waited so long to try brussels sprouts in my pasta! As a convert, trust me, I know it sounds weird and crazy – but hear me out.
This Lemon Pasta with Roasted Brussels Sprouts is so creamy yet light. The refreshing burst of lemony flavor paired with the rich garlic-butter cream sauce is truly divine.
Not to mention, the brussels sprouts are sliced thinly and sautéed until they are lightly golden brown. They’re then added towards the end of the recipe, which means they still hold a lovely crispiness that completely changes the way you experience their taste.
The best part is that brussels sprouts are a great source of fiber, vitamins, and minerals and can even help lower inflammation and support heart health. In other words, this pasta dish is working fuel for your body!
If you have a chance to try a new pasta recipe like this one, I highly encourage you to give this Lemon Pasta with Roasted Brussels Sprouts a try. I really stepped out of my comfort zone with this recipe, but it is so worth it.
Red-sauce or white-sauce lovers alike will enjoy this recipe – and it’s so easy to make too!
How to Make the Best Lemon Pasta with Roasted Brussels Sprouts
The best part about this recipe is the toasted scallion breadcrumbs. They are super unique and packed with flavor, despite being very simple to make. Something about that extra crunch really puts this whole dish into a new light.
In combination with the garlic butter cream sauce, they create a little party in your mouth. You’ll literally want to use it in everything! In fact, when I made this, I ended up with extra toasted scallion breadcrumbs (no complaints!) and ended up using it in a Caesar Salad the next day – so delicious.
A great way to turn up the flavor profile of this pasta is to add a generous sprinkle of red chili flakes or crunchy, toasted panko crumbs (or both!). The textures and slight heat will really change the game here.
In order to make the best Lemon Pasta with Roasted Brussels Sprouts, I recommend avoiding frozen brussels sprouts if you can. While it will still work okay, frozen sprouts tend to be whole, not shredded. Plus, they tend to soften out too much as they thaw, making sauteeing the brussels sprouts a little difficult.
Instead, use fresh, in-season sprouts. Brussels sprouts are typically in season in the fall and winter months, with their peak season being from September through February. Check with your local farmers’ market or grocery store to see when Brussels sprouts are in season in your area so you can get the best quality for this recipe!
You can also find pre-shredded sprouts at your local grocery, which should work just fine if you use it the same week. Arguably, the best part about this dish is that you can meal prep it entirely. Simply boil the pasta, slice your brussels sprouts, toast your breadcrumbs, and store them separately. Then, when you’re ready to serve, you can continue with the recipe as listed below.
In a pan over med heat, melt the butter and add the panko breadcrumbs. Next add the chili flakes and scallions and cook until breadcrumbs are golden brown. Transfer into a bowl and set aside.
In the same pan add oil, and over med high heat cook the brussel sprouts. Add the chili flakes and salt and cook for 2-4 mins until everything is nice and crispy and golden brown. Transfer into a bowl and set aside.
In the same pan melt the butter over med heat and add the garlic. Cook until fragrant and and sprinkle in the flour. Once the flour is completely stirred in add the milk and lower the heat. Bring to a low simmer and add the parmesan cheese and lemon zest.
Add the cooked pasta and remaining scallions. Plate and add the brussel sprouts and crispy breadcrumbs to the top. Enjoy!
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
2 replies on “Lemon Pasta with Roasted Brussels Sprouts”
Hi…looking forward to trying the recipe.
When do you add the lemon juice? And if at the end could it curdle the milk??
I would add it when you add the garlic and butter, it will cook in with the garlic without curdling later on when you add the milk.