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.
1 1/2cupsBrussel Sprouts(edges trimmed and halved)
1 1/2tbspolive oil
2tbspdried/fresh minced garlic
Salt as per taste
For Fettuccine Alfredo
1/4cupraw cashew nuts (soaked in 1/4 cup warm water)
2tbspnutritional yeast
1tbspvegan butter(avocado oil based)
1tbspwhole wheat flour
1 1/2cupsunsweetened coconut milk (tetra pack)
1 1/2cupscooked 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.