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–+ servings
A plate of Roasted Brussels Sprouts Pasta with chopped almonds, greens, and bacon bits is served with a fork and knife on a beige table next to a pink napkin and small bowls of cheese and nuts.

Roasted Brussels Sprouts Pasta with Bacon

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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.

Ingredients

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
    A baking sheet with thinly sliced roasted Brussels sprouts and pieces of bacon on a light-colored surface, perfect as a savory side or tossed into your favorite pasta dish.
  • 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
    A metal colander filled with cooked orecchiette pasta sits next to a glass measuring cup containing pasta water, ready to be tossed with roasted Brussels sprouts pasta on a beige surface.
  • 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
    A stainless steel skillet with chopped almonds being toasted on a light-colored countertop, perfect for adding crunch to roasted Brussels sprouts or pasta dishes.
  • 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
    A stainless steel pan with melted butter and minced garlic sautéing, the perfect start for flavorful Pasta or Roasted Brussels Sprouts, on a light textured countertop.
  • 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
    A stainless steel pan filled with Roasted Brussels Sprouts Pasta, featuring cooked orecchiette mixed with vegetables and herbs, sits on a light beige surface.

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. 
Serving: 1 = ¼ of the recipe, Calories: 577kcal, Carbohydrates: 61g, Protein: 22g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 51mg, Sodium: 909mg, Potassium: 872mg, Fiber: 9g, Sugar: 6g, Vitamin A: 1450IU, Vitamin C: 125mg, Calcium: 227mg, Iron: 3mg