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.

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.

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.

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.

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.

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

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

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

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

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.

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.

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.