If you have not had brussels sprouts recently, or think that you hate them, I would encourage you to give them one more try. Especially if you have never had them roasted. Garlicky, lemony, and full of flavor, they are great by themselves, but even better added to pasta. If you know me, you know that I could eat pasta for every single meal for a week straight and not get sick of it! To make this dish, first you roast the sprouts with lemon juice and garlic. While they are cooking, boil up some pasta and make a quick cheese sauce. Mix everything together, and you have a healthy, filing, and delicious meal. Bon Appétit!
- 10 oz brussels sprouts
- 2 cloves garlic
- juice of 1/4 lemon
- olive oil
- Salt and black pepper to taste
- 1/2 lb pasta (I used whole wheat thin spaghetti)
- 3 tbsp Butter
- 2 tbsp flour
- 1 cup milk
- 1 1/2 cups of shredded cheddar
Preheat the oven to 400 degrees. To start, rinse and chop the Brussels sprouts. Mince the garlic, and squeeze the lemon. On a baking sheet, add Brussels, garlic, lemon juice, oil, salt, and pepper. Toss all the ingredients together until the sprouts are evenly coated. Toss in the oven and roast for 25-30 minutes, stirring once halfway through.
While the sprouts are roasting, Start a pot of water to boil. Once it reaches a rolling boil, add in pasta and cook for the length of time specified on the box. Drain pasta once fully cooked.
Next, make the cheese sauce while the water is boiling and sprouts are roasting. Start off with butter in the saucepan over medium low heat. When the butter is melted, whisk in the flour and cook until it bubbles frequently and starts to lighten in color. Next, add in the milk, whisking frequently until it thickens. This may take a few minutes. Once the mixture has thickened, add in the shredded cheddar, salt, and pepper. Stir over low heat until cheese melts and sauce has a consistent texture. Keep on low heat until ready to use.
Once the pasta, cheese sauce, and sprouts are all finished, mix everything together and enjoy!