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You are here: Home / Recipes / Roasted Brussel Sprouts Fettuccine Alfredo

Roasted Brussel Sprouts Fettuccine Alfredo

Published on October 14, 2019 Updated on October 18, 2022 By Gunjan 13 Comments

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Roasted Brussel Sprouts Fettuccine Alfredo is made with a combination of roasted garlic and creamy white sauce. It has the burnt as well as smooth cheesy flavor. This vegan dish reflects the two opposite flavors making it interesting for the taste buds in every bite. It’s a healthy family meal and a great way to introduce the most talked about veggie to the kids.

A 45 degree angle view of Roasted Brussel Sprouts Fettuccine Alfredo with a fork as a prop

I have been wanting to include this veggie into our diet for a while now. However, I could not get to the recipe that my family liked. So, when I came up with this recipe which included some white sauce and pasta my family loved it. They were ready to eat the beautiful Brussel sprouts.

So, I also made air fryer brussels sprouts and my family loved this side dish as well.

How does Brussel Sprouts taste?


These are bitter in taste and tough to like it in the first attempt. Even though its one of the most nutritious vegetable they have to be really cooked well for anyone to like it.

What is the best way to cook Brussel Sprouts?


There are many ways to cook Brussel sprouts like sauteing, caramelizing and air frying. For my family this roasted form tasted good and they accepted this veggie. I have also explained the Air fryer version of this roasted Brussel Sprouts in my recipe.

A close up view of the dish

Ingredients for Roasted Brussel Sprouts Fettuccine Alfredo

Brussels sprouts (trimmed and halved)
Olive oil
Dried garlic/fresh minced garlic
Salt
Raw cashew nut soaked in warm water
Nutritional yeast
Vegan butter (avocado oil based)
Whole wheat flour
Unsweetened coconut milk (tetra pack)
Fettuccine pasta
Crushed black pepper
Crushed chili flakes (optional)

How to Roast Brussel Sprouts in the oven/Air Fryer

The first and important step is to preheat the oven at 425-degree Fahrenheit.
In the meantime, I trimmed the edges of Brussel Sprouts and cut them into halves.
Then, in a mixing bowl, I combined Brussel Sprouts, olive oil, garlic and salt. Let it rest for 2 minutes.

Marinated Brussel Sprouts in a white mixing bowl


Thereafter, I spread these nicely on the baking/cookie sheet (Make sure to scoop all the marinade for a nice garlicky flavor).
Afterwards, I placed the baking sheet in the middle rack of the oven for 20-25 minutes or until these were golden brown.

Roasted Brussel Sprouts in a baking sheet

For the Air Fryer version
After marinating, spread Brussel sprouts along with the marinade in the air fryer basket.
Then cook at 400 degree for 12 minutes. Afterwards, pause it and shake the basket once. Then cook it again for 2 more minutes.

I personally like the Air Fryer version better since its crispier. However, my family likes oven roasted.

How to cook Fettuccine Alfredo

In the first step, I blended some soaked cashew nuts along with the nutritional yeast. Kept it aside.

Blended cashew and nutritional yeast in a blener


Then, I melted vegan butter in a nonstick pan and sautéed whole wheat flour until light brown and aromatic.

Melted vegan butter and flour in a nonstick pan


Next, I poured in unsweetened coconut milk and stirred until there were no lumps.

Coconut milk in the nonstick pan with the whisk


Thereafter, I stirred in the blended cashew nuts and cooked this sauce for 2 minutes.

Alfredo sauce in the nonstick pan


Afterwards, I tossed in boiled fettuccine pasta, salt and pepper.

Fettuccine Alfredo in a nonstick pan

Assembling the dish.

Lastly, I mixed in roasted Brussel sprouts and cooked for only 1 minute (do not overcook because the sauce will thicken further).
Now, simply garnish this dish with crushed red pepper and serve immediately.

Roasted Brussel Sprouts stirred in Fettuccine Alfredo in a nonstick pan

My other variations on Alfredo pasta:
Habanero Cauliflower Spaghetti
Vegan Red Chard fettuccine
Vegan Pepper Jack Pumpkin Fettuccine
Jalapeno Cheese Pasta

Expert tips:

  • If you have extra time then saute the Brussel Sprouts in a pan with little oil and salt before marinating and roasting. This process enhances the flavor a lot more.
  • Fettuccine pasta absorbs the sauce pretty fast. So, make sure your Brussel sprouts are roasted and ready before you toss in the pasta to the sauce.
  • If you want crispier Brussel Sprouts in the oven option then after 20 minutes place the baking sheet at the top rack and bake for another 5-10 minutes until the color becomes darker.

Other varieties of cheese sauce from my blog:
Vegan cheese Sauce
Broccoli Cheese Sauce
Carrot Sauce

Frequently asked questions:

  • This recipe tastes best when served immediately.
  • Roasted Brussel Sprouts can be made ahead of time and refrigerated in an air tight container for about a week.
  • Reheat the Brussel Sprouts the same way as you originally cook (oven or air fried). Do not microwave or else it will lose its taste and explode.
Top View of Roasted Brussel Sprouts Fettuccine Alfredo in a serving dish

If you get a chance to make this recipe then please leave your feedback in the comment section below and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there. I love to see what’s cooking in your kitchen.

A 45 degree angle view of Roasted Brussel Sprouts Fettuccine Alfredo with a fork as a prop
Print Recipe
5 from 8 votes

Roasted Brussel Sprouts Fettuccine Alfredo

Roasted Brussel Sprouts Fettuccine Alfredo is made with a combination of roasted garlic and creamy white sauce. It has the burnt as well as smooth cheesy flavor. This vegan dish reflects the two opposite flavors making it interesting for the taste buds in every bite. It’s a healthy family meal and a great way to introduce the most talked about veggie to the kids.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, fusion, Italian, vegan
Keyword: fettuccine alfredo, fettuccine alfredo recipe, roasted brussel sprouts, roasted brussel sprouts recipe, vegan alfredo sauce
Servings: 2
Calories: 458kcal
Author: Gunjan

Equipment

  • oven
  • nonstick pan

Ingredients

For Roasted Brussel Sprouts

  • 1 1/2 cups Brussel Sprouts (edges trimmed and halved)
  • 1 1/2 tbsp olive oil
  • 2 tbsp dried/fresh minced garlic
  • Salt as per taste

For Fettuccine Alfredo

  • 1/4 cup raw cashew nuts (soaked in 1/4 cup warm water)
  • 2 tbsp nutritional yeast
  • 1 tbsp vegan butter (avocado oil based)
  • 1 tbsp whole wheat flour
  • 1 1/2 cups unsweetened coconut milk (tetra pack)
  • 1 1/2 cups cooked Fettuccine pasta
  • Salt as per taste
  • Crushed black pepper as per taste
  • Crushed Chili flakes as per taste (for garnishing)

Instructions

  • Preheat oven at 425-degree Fahrenheit and
    prepare a baking sheet.
  • In a mixing bowl combine all the ingredients for
    Brussel sprouts and let it sit for 2 minutes.
  • Now, spoon the Brussel sprouts on the baking
    sheet and place it in the middle rack of the oven. (make sure to scoop all the
    seasoning as well). Let it bake for 20-25 minutes until brownish from the
    outside and soft from the inside.
  • In the meanwhile, combine water, cashew nuts and
    nutritional yeast in a blender and blend it into a smooth paste. Keep it aside.
  • In a nonstick frying pan melt vegan butter and
    saute the flour until you start getting its aroma.
  • Then pour coconut milk and keep stirring for few
    minutes on a medium flame until there are almost no lumps.
  • Then pour the blended cashew and whisk it nicely
    until smooth. Cook on a medium flame for 2 minutes.
  • Then toss in fettuccine pasta, salt and pepper.
  • Lastly, stir in roasted Brussel Sprouts and cook
    only for 1 minute (do not over cook since we do not want the sauce to be
    absorbed completely).
  • Serve immediately with crushed chili flakes.

Notes

  • For Air Fryer version: Spoon the mixed Brussel sprouts in the basket and set the temperature to 400 degree and let it cook for 12 minutes. Pause it and take out the basket. Shake it once and if still not golden brown then cook for another 2 minutes.
  • Then follow the rest of the steps as mentioned above.
  • This recipe tastes bet when served immediately.
  • Brussel Sprouts can be roasted ahead of time and refrigerated in an air tight container for about a week. However, reheat it the same way as you cooked.
  • Do not microwave Brussel Sprouts as it may explode.

Nutrition

Calories: 458kcal | Carbohydrates: 50g | Protein: 11g | Fat: 24g | Saturated Fat: 41g | Sodium: 89mg | Potassium: 880mg | Fiber: 9g | Sugar: 7g | Vitamin A: 765IU | Vitamin C: 61mg | Calcium: 57mg | Iron: 4mg
Roasted Brussel Sprouts Fettuccine Alfredo in a white serving dish with a fork

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Filed Under: Dairy Free, Dinner, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Jo says

    October 22, 2019 at 2:36 am

    5 stars
    I looove roasted brussel sprouts but never thought of pairing it with fettuccine alfredo. Looks absolutely delicious. Cant wait to try it.

    Reply
  2. SHANIKA says

    October 21, 2019 at 4:40 pm

    5 stars
    OMG! This Fettuccine dish looks amazing! Adding Brussels Sprouts is such the perfect substitute for meat!

    Reply
  3. Sophie says

    October 21, 2019 at 8:02 am

    5 stars
    Wow Gunjan! This looks amazing! I love the vegan version so much mmm!

    Reply
  4. Charity says

    October 20, 2019 at 7:35 pm

    5 stars
    Love a creamy pasta dish! This has all the fall feels. Brussels Sprouts are a great addition to an Alfredo sauce!

    Reply
  5. Anne Lawton says

    October 18, 2019 at 4:02 pm

    5 stars
    This recipe looks so good! I love the idea of Brussels sprouts with alfredo sauce,

    Reply
  6. Jess says

    October 18, 2019 at 10:18 am

    Oh yum! What a delicious combination! I love alfredo and I absolutely LOVE brussel sprouts! This is such a delicious idea!

    Reply
  7. Lizzy says

    October 18, 2019 at 7:30 am

    Roasted brussels sprouts are such a revelation! I’ve never thought of putting them with pasta before, though, and I love it!

    Reply
  8. Denise says

    October 17, 2019 at 8:54 am

    5 stars
    This looks amazing! I like the change up from broccoli, I may like the Brussel sprouts in my Alfredo more than I realize.

    Reply
    • Gunjan says

      October 17, 2019 at 12:41 pm

      You will absolutely love it. My little has become a fan for this veggie if I mix it up with vegan Alfredo 🙂

      Reply
  9. Eva says

    October 16, 2019 at 1:19 pm

    5 stars
    I have a hard time with brussel sprouts in my family as I am also not their biggest fan. But I would love to try and get used to them as I find them so pretty and with great potential. Might try this version to appreciate them more!

    Reply
    • Gunjan says

      October 16, 2019 at 3:09 pm

      I can totally relate to your story. The same was true with my family until I came up with this recipe. Hope your family enjoys it.

      Reply
  10. Ben says

    October 14, 2019 at 8:48 am

    5 stars
    That looks really good. I’ve had broccoli in my alfredo but never Brussels sprouts. I’ll have to try this.

    Reply
    • Gunjan says

      October 14, 2019 at 12:04 pm

      Thank you Ben. Brussel Sprouts really goes well with Alfredo. Its a must try.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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