Roasted Brussels Sprouts Pasta with Bacon

This shaved Brussels sprouts pasta is simple enough for a weeknight but feels special enough to serve to guests. The roasted Brussels, crispy bacon, and buttery garlic sauce (with a hint of anchovy, if you dare) come together with lemon, parmesan, and toasted almonds for a cozy, flavorful meal.

I can’t get enough of this shaved Brussels sprouts pasta — it’s one of those dishes that feels both comforting and a little fancy. The Brussels are roasted until golden and caramelized, with bits of minced onion and crispy bacon, filling the kitchen with the most irresistible smell. Then everything gets tossed together with pasta in a buttery garlic and anchovy sauce (the anchovy paste is optional, but it adds the best savory depth). A squeeze of lemon brightens it all up, and a handful of Parmesan and toasted almonds adds that perfect salty crunch.

What I love most is how this pasta manages to be both quick and impressive. It’s simple enough for a weeknight dinner, yet it feels like something you’d happily serve to company with a glass of wine. Every bite has that cozy mix of smoky bacon, nutty Brussels, and rich buttery sauce — a little earthy, a little tangy, and completely satisfying. It’s one of those recipes that makes you wonder how something so easy can taste so good.

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Roasted Brussels Sprouts Pasta with Bacon

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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This shaved Brussels sprouts pasta is cozy, flavorful, and comes together with simple ingredients like bacon, garlic butter, and lemon. It’s quick enough for a weeknight but special enough to impress at any gathering.

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Ingredients

• ▢ 1 ¼ lb brussels sprouts (shaved)
• ▢ ½ medium onion (finely minced)
• ▢ 4 strips bacon (chopped)
• ▢ ½ tablespoon olive oil
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 8 ounces short-shaped pasta
• ▢ ⅓ cup chopped almonds
• ▢ 3 tablespoons butter
• ▢ 3 cloves garlic (finely minced)
• ▢ 1 tablespoon anchovy paste (see notes)
• ▢ ½ cup reserved pasta water
• ▢ 2 tablespoons lemon juice
• ▢ ½ cup grated parmesan cheese

Instructions 

• Preheat your oven to 425 degrees Fahrenheit. Add the brussels, onion, bacon, olive oil, salt, and pepper and mix well. Spread out on the baking sheet and bake for 20-25 minutes, until the brussels start to brown and the bacon begins to crisp. Mix a few times during baking.
  1 ¼ lb brussels sprouts, ½ medium onion, 4 strips bacon, ½ teaspoon EACH: salt and pepper, ½ tablespoon olive oil
  
• While the brussels are roasting, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Reserve a cup of the cooking water and then drain the pasta and set it aside.
  8 ounces short-shaped pasta
  
• While the pasta water is heating, toast the almonds. In a large pan (big enough to hold everything), toast the almonds over medium heat for 4-5 minutes, until they are fragrant and starting to brown. Remove them from the pan.
  ⅓ cup chopped almonds
  
• Wipe out the pan and add the butter. When it starts to foam, add the garlic and anchovy paste and cook for 1 minute. Remove the pan from the heat until the pasta and brussels are both ready.
  3 tablespoons butter, 3 cloves garlic, 1 tablespoon anchovy paste
  
• Add the pasta and roasted veggies to the pan and mix well. Slowly add up to ½ cup of reserved pasta water, tossing the pasta as you go. Add the lemon juice and parmesan and serve right away with the almonds on top.
  ½ cup reserved pasta water, ½ cup grated parmesan cheese, 2 tablespoons lemon juice
  

Notes

Shaving brussels sprouts: I trim the ends and then cut the brussels sprouts in half lengthwise. Lay the flat side on your cutting board and then slice it thinly. 

Anchovies: I love anchovies, but I know they are controversial. If you really don’t like them, you can omit them and add extra salt to taste. But if you’re open to it, I think they really make this dish pop. While I can definitely taste them, my husband and daughter were both very surprised that I put anchovies in this pasta – they couldn’t taste them at all. 

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 577kcal (29%), Carbohydrates: 61g (20%), Protein: 22g (44%), Fat: 29g (45%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 51mg (17%), Sodium: 909mg (40%), Potassium: 872mg (25%), Fiber: 9g (38%), Sugar: 6g (7%), Vitamin A: 1450IU (29%), Vitamin C: 125mg (152%), Calcium: 227mg (23%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.