I didn't try a Brussels sprout until I was well into adulthood, and with good reason - - my mother hates them with a passion. I like anything and everything in cabbage family, Brussels sprouts included! Steamed and tossed with some butter and salt...oh man! I just adore their earthy flavor.
The grocery store had some lovely organic Brussels sprouts that I simply could not pass up when I did my weekly shopping. I bought only about a cups worth - - and immediately started to think about how I would use them.
BRUSSELS SPROUTS ALFREDO
1 cup of Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/4 cup pine nuts
1 jar of your favorite Alfredo sauce*
salt and pepper, to taste
Preheat oven to 400 degrees. Place Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven, turning once, until sprouts are tender and have developed color. Remove from heat.
Prepare pasta as directed. Drain. Add Alfredo sauce and roasted Brussels sprouts, gently stirring to combine. Season with salt and pepper, to taste. Meanwhile, toast pine nuts in a dry skillet until browned. Sprinkle pine nuts over side dish at service time.
I served this pasta side dish alongside breaded and baked bone-in pork chops and applesauce.
The meal itself was pretty darn fantastic! The pasta satisfied that need for something "creamy" without dominating the plate (as I am being very mindful of portion control), and the pine nuts added just a touch of crunch. And, the whole meal was done in about 30 minutes - including roasting time, which also makes it great for a weeknight dinner.
*To make this more of a main dish, add some pre-cooked chicken to the final product.