Brown Butter Brussels Pasta

Pinterest—Famous Brown Butter Brussels Sprouts Pasta brings together caramelized Brussels sprouts and nutty brown butter to create a savvy and comforting dinner that manages to taste both fancy and indulgent while still being easy enough for a weeknight. The Brussels sprouts turn golden and crispy, the butter takes on a toasty perfume, and a handful of lemon and parmesan wake up all the flavors. This is the pasta for anyone craving both cozy and fresh on any given night.

The first time I made this was for an unplanned gathering of friends when all I had were Brussels sprouts, pasta, and some odds and ends. These simple flavors came together and my friends still ask for the recipe anytime a chilly night rolls around.

Ingredients

• Spaghetti or linguine: choose quality dried pasta that cooks up al dente
• Salt: flavors the pasta water so the noodles are seasoned from within
• Brussels sprouts: look for bright green firm sprouts with tight leaves and slice as thinly as possible for best caramelization
• Olive oil: helps crisp up the Brussels sprouts and is key to flavor
• Unsalted butter: use a good bar since browning brings out rich nutty undertones
• Garlic: fresh cloves are essential for deep aroma
• Red pepper flakes: optional if you like subtle heat use a pinch of good quality flakes
• Parmesan cheese: freshly grated good quality cheese melts better for creaminess and flavor
• Lemon zest and juice: adds a fresh lift that balances rich brown butter
• Black pepper and salt to taste: make sure to use freshly ground for the best aroma
• Toasted walnuts or pecans: optional but they add crunch and a nutty accent toast briefly for best results
• Chopped fresh parsley: optional for color and a herby touch

Instructions

Boil the Pasta:

Bring a generous pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Stir once or twice so nothing sticks. Before draining reserve a full cup of the hot starchy pasta water. Drain and set aside

Crisp the Brussels Sprouts:

While pasta cooks heat olive oil in a large skillet over medium high flame. Add the thinly sliced Brussels sprouts and a pinch of salt. Stir them every minute or two but let them sit in between so they get golden and crispy bits for six to eight minutes. Remove from skillet and hold

Brown the Butter:

In the same skillet adjust heat to medium. Add all the butter and stir as it melts and foams up. Keep stirring constantly for three to four minutes until you see little golden brown flecks and smell a nutty aroma. Do not let it burn

Sauté the Aromatics:

Toss in the sliced garlic and sprinkle red pepper flakes if desired. Sauté for thirty seconds just until the garlic is fragrant. Watch closely to avoid burning the garlic or the aromatics can turn bitter

Combine Pasta and Veggies:

Add the crispy Brussels sprouts back into the skillet. Scoop in the drained pasta right on top. Use tongs or a wooden spoon to toss everything well so the pasta picks up all the brown butter and veggies

Finish and Sauce:

Add parmesan lemon zest and juice. Start splashing in the reserved pasta water slowly while tossing until you get a luscious sauce that lightly coats the pasta. Add more pasta water as needed until it looks glossy and creamy

Season and Serve:

Taste and finish with salt and plenty of freshly ground black pepper. Serve hot with extra parmesan and top with nuts and parsley if you like brightness and crunch

Brussels sprouts are the real hero in this recipe. I grew up thinking Brussels sprouts were always bitter or soggy but crisping them in olive oil changed everything for me. My family now asks for this pasta even on special occasions.

Storage Tips

If you have leftovers transfer them to an airtight container and refrigerate. This pasta keeps well for up to three days. Reheat gently on the stove with a splash of water to loosen the sauce. Try not to microwave too long or the Brussels sprouts will lose their crisp.

Ingredient Substitutions

Try whole wheat or gluten free pasta based on your needs. Broccoli florets or kale can step in for Brussels sprouts if that is what you have. Pecorino works in place of parmesan for a sharper bite. Omit nuts if you have allergies using extra parsley for brightness.

Serving Suggestions

This pasta pairs beautifully with a crisp white wine or a citrusy salad. Garlic bread or simple roasted carrots make it an even more complete vegetarian meal. For meat eaters sprinkle crispy prosciutto or bacon on top right before serving.

Cultural and Historical Context

Brown butter dishes trace back to traditional French and Italian kitchens where cooks used simple browning to deepen flavor without complicating things. Brussels sprouts have soared in popularity over the past few years especially roasted or crisped up and pairing them with pasta is a clever way to introduce vegetables to even the skeptics.

Seasonal Adaptations

Use shaved asparagus or green beans in the spring for a lighter feel. Add roasted winter squash for autumnal sweetness. Try baby spinach stirred in at the end for extra greens any time of year.

Success Stories

Friends and family who swore off Brussels sprouts have come back for seconds every time I serve this pasta. It won over a holiday crowd last year when I doubled the recipe and everyone left asking for leftovers. One of my friends started making it for their own kids because it is the only veggie pasta they will eat.

Freezer Meal Conversion

While this pasta tastes best fresh you can freeze portions in airtight containers. Thaw overnight in the fridge then reheat on the stovetop with a splash of water and a sprinkle of fresh cheese to bring it back to life. I personally find the Brussels sprouts stay more textural if you slightly undercook them before freezing.

This pasta brings a comforting and fresh feel to weeknight dinners with its golden crispy vegetables and nutty brown butter. Enjoy every twirl of pasta while savoring the simple elegance that comes together in just half an hour.

Common Recipe Questions

→ How do I get Brussels sprouts crispy?

Thinly slice the Brussels sprouts and sauté them in hot olive oil, stirring occasionally, until they're golden and crisp around the edges.

→ Can I use a different kind of pasta?

Yes, any long pasta like fettuccine or bucatini works well. Whole wheat pasta adds extra fiber and a nutty flavor.

→ What does brown butter add?

Brown butter contributes a deep, nutty richness that enhances the savory taste of the Brussels sprouts and pasta.

→ Is this dish suitable for meal prep?

It's best enjoyed fresh, but leftovers store well in the fridge for up to two days. Reheat gently to maintain texture.

→ Are there garnish options?

Top with more parmesan, toasted walnuts or pine nuts, and fresh parsley for extra flavor and crunch.

→ How can I make it nut-free?

Simply omit the nuts or swap for your favorite nut-free crunchy topping, such as toasted breadcrumbs.