Ingredients:

  • 1.5 lbs fresh Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cloves garlic, microplaned
  • 1 small shallot, finely diced
  • 0.75 cup half-and-half
  • 1 cup freshly grated Parmigiano-Reggiano
  • 0.125 tsp ground nutmeg
  • 1 tsp fresh lemon juice
  • Optional: 8oz whole wheat fettuccine

Instructions:

  1. Preheat your oven to 425°F (218°C). Toss the halved Brussels sprouts directly on a large rimmed baking sheet with 2 tablespoons of olive oil, salt, and pepper.
  2. Arrange the sprouts cut-side down on the baking sheet. Roast for 20–25 minutes until the outer leaves are crispy and the flat surfaces are mahogany-colored.
  3. While sprouts roast, heat 1 teaspoon of oil in a deep skillet over medium-low heat. Sauté the diced shallots for 3 minutes until translucent.
  4. Add the garlic to the skillet and cook for 30 seconds until fragrant but not browned.
  5. Pour the half-and-half into the skillet and bring to a gentle simmer. Whisk in the nutmeg.
  6. Slowly sprinkle in the Parmigiano-Reggiano one handful at a time, whisking constantly until the cheese is melted and the sauce is smooth. Stir in the lemon juice.
  7. Toss the roasted Brussels sprouts into the skillet with the alfredo sauce until evenly coated. Serve immediately.