I was never one of those kids who hated Brussels sprouts. I mean, I knew that I should most definitely turn my nose up at them, but the truth is, I never had them as a child. And by the time I tried them as an adult, people had figured out how to cook them in such a way that they were, like, good. Delicious, even.
Brussels sprouts are another fall food that makes me feel all cozy, and while I love them roasted, I don’t always have 45 minute’s worth of foresight. The other night, I wanted Brussels sprouts, and I wanted them now, so I sliced them up, pan-fried ’em, and tossed them with pasta and a simple garlic sauce.
So easy and delicious.
Brussels Sprouts Fettuccine
Single Serving | Vegetarian
Prep time: 5 min | Cook and serve time: 15 min | Ready in: 20 min
1 serving of fettuccine
1 teaspoon olive oil
1-1/2 cup Brussels sprouts
1/2 cup vegetable broth
1 tablespoon butter
2 cloves garlic
1 tablespoon nutritional yeast
Salt and pepper, to taste
Cook and serve:
- Prepare pasta according to package’s directions.
- In a small skillet on medium heat, melt butter then add garlic. Cook until lightly brown, 2 to 3 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and allow to simmer for 7 or 8 minutes.
- Pour olive oil into a separate medium skillet on medium high heat, then add sliced Brussels sprouts. Cook until pieces soften and some start to char, 6 to 8 minutes.
- In a pasta bowl, toss together pasta, Brussels sprouts, broth sauce, and nutritional yeast.
- Season with salt and pepper, to taste.