Save This Alfredo Roasted Brussels Sprouts Bowl brings together crisp roasted Brussels sprouts and a creamy homemade Alfredo sauce over fluffy quinoa for a satisfying weeknight meal. Finished with crunchy toasted almonds and fresh parsley every bite is full of comforting flavor and texture while being surprisingly easy to make from scratch.
It quickly became my goto when I needed something hearty yet light enough for any season. The Alfredo sauce clings to every Brussels sprout and every bite feels like an upgrade of favorite classics.
Ingredients
- Brussels sprouts: Provide a nutty and slightly sweet base especially when roasted until deeply golden. Look for bright green sprouts without yellow or brown spots for best flavor.
- Olive oil: Helps crisp and brown the sprouts while adding subtle richness. Go for extra virgin for its deeper taste.
- Salt and black pepper: Season the veggies simply to allow their flavors to shine. Freshly cracked black pepper gives the most aroma.
- Quinoa: Forms a fluffy grain foundation that soaks up extra Alfredo sauce. Rinse thoroughly before cooking to remove its natural bitterness and use white or tricolor for visual interest.
- Water or vegetable broth: Used to cook the quinoa. Broth boosts the flavor subtly without overpowering.
- Unsalted butter: Gives classic richness and helps flavor the sauce from the base up. Choose highquality dairy or plantbased as needed.
- Minced garlic: Infuses the Alfredo with deep savory notes. Choose plump fresh cloves for best results.
- Heavy cream: Provides the luscious texture essential for Alfredo. For a lighter option use halfandhalf or a highfat oat cream.
- Grated Parmesan cheese: Brings a salty umami depth. I always buy a chunk and grate it fresh for the most flavor.
- Ground nutmeg: Adds a gentle warmth that perfectly balances the richness. Freshly grated nutmeg makes a difference.
- Toasted sliced almonds: Add irresistible crunch and mild nuttiness on topping. Buy them presliced and toast just before serving.
- Fresh parsley: Delivers color and a pop of herby brightness at the end. Flatleaf parsley is easiest to chop and has better flavor.
- Extra grated Parmesan: Acts as a perfect finish for cheese lovers. Use sparingly or generously to taste.
Instructions
- Prep the Brussels Sprouts:
- Trim the stem ends off each Brussels sprout and slice them in half lengthwise. This helps them cook evenly and get maximum crispness during roasting.
- Roast the Brussels Sprouts:
- Toss the prepped sprouts with olive oil salt and black pepper until thoroughly coated. Arrange in a single layer on a parchmentlined baking sheet making sure the flat sides are facing down. Roast in a hot oven at four hundred twenty five degrees Fahrenheit for about twenty two to twenty five minutes. Flip them halfway for even browning. They should be deeply golden and crisp on the edges.
- Cook the Quinoa:
- Combine rinsed quinoa with water or vegetable broth in a medium saucepan. Bring to a boil uncovered then reduce to low cover and simmer for around fifteen minutes until all the liquid is absorbed. Once cooked fluff the grains with a fork and keep them warm.
- Prepare the Alfredo Sauce:
- Melt butter in a small saucepan over medium heat. Once foaming add the minced garlic and gently sauté for about one minute stirring often to prevent burning. Pour in the heavy cream and bring just to a gentle simmer. Reduce heat to low whisk in freshly grated Parmesan and a pinch of ground nutmeg. Whisk until fully smooth and thickened. Season to taste with extra salt and black pepper.
- Toss Sprouts with Alfredo:
- Once the Brussels sprouts finish roasting immediately add them to the saucepan with Alfredo sauce. Use a silicone spatula to gently coat each sprout in the luscious sauce without breaking them apart.
- Assemble the Bowls:
- Spoon fluffy quinoa into serving bowls creating a cozy bed. Divide Alfredocoated Brussels sprouts evenly among the bowls on top of the grains.
- Add Crunch and Garnish:
- Sprinkle on toasted almonds for a layer of texture and scatter over chopped parsley for brightness. Shower the finished bowls with extra Parmesan if you like extra savory cheese flavor.
- Serve Immediately:
- Enjoy the bowls fresh and warm so the flavors and textures are at their best.
Save I have a soft spot for Parmesan cheese and love grating it over the hot bowls just before serving so it melts slightly. Last fall my family gathered around the kitchen table for our first chillyweather dinner and rediscovered how comforting Brussels sprouts can be when paired with this silky Alfredo.
Storage Tips
Cool leftovers to room temperature before transferring to an airtight container. Store in the fridge for up to three days. To reheat add a splash of water or cream and gently warm on the stove or microwave in short bursts to preserve the creamy texture.
Ingredient Substitutions
Swap in broccoli florets or cauliflower for half the Brussels sprouts if you want variety or if sprouts are out of season. For nondairy options try oat cream and nutritional yeast in place of the cream and Parmesan. Toasted chopped walnuts or pumpkin seeds work in place of almonds for a different crunch.
Serving Suggestions
Serve these bowls alone for a balanced onedish meal or pair with a crisp green salad tossed in lemon vinaigrette. For extra protein top with roasted chickpeas or add grilled chicken for omnivores. A squeeze of lemon right before serving adds a fresh edge.
Save This bowl transforms everyday Brussels sprouts into something craveworthy and comforting. You will love how easy it is to bring together the creamy and crunchy textures for a weeknight dinner.
Recipe Guide
- → How can I make this vegan?
Swap butter, cream, and Parmesan for plant-based alternatives to achieve a creamy, dairy-free result.
- → Can I add extra protein?
Yes, grilled chicken or chickpeas work well as protein add-ins without altering the main flavors.
- → Which quinoa should I use?
Any variety works, but white quinoa produces the fluffiest texture suitable for this bowl approach.
- → How do I get Brussels sprouts crispy?
Roast sprouts in a hot oven, spread them in a single layer, and flip halfway for even crispness.
- → Is this dish suitable for gluten-free diets?
Yes, if you use gluten-free Alfredo sauce and Parmesan, it's friendly for gluten-sensitive eaters.
- → Can I prepare components ahead?
Brussels sprouts and quinoa can be made ahead. Toss sprouts with sauce and reheat gently before serving.