Save This creamy Alfredo Roasted Brussels Sprouts Bowl blends crispy roasted sprouts with rich Alfredo sauce all nestled on a bed of fluffy quinoa and finished with toasted almonds. Perfect for weeknights or cozy gatherings this dish delivers both comforting flavor and a restaurant worthy presentation.
I whipped this up one winter when Brussels sprouts were overflowing at my market. The creamy Alfredo paired with their crisp edges turned dinner into something everyone looked forward to.
Ingredients
- Brussels sprouts: Fresh and halved so they roast up extra crispy. Look for firm sprouts with bright green leaves
- Olive oil: Helps the sprouts caramelize. Opt for extra virgin for best flavor
- Salt and black pepper: Basic seasoning to bring out all the nutty goodness in the vegetables
- Quinoa: Adds a naturally gluten free and protein rich base. Rinse well before cooking to remove bitterness
- Water or vegetable broth: Broth gives extra depth to the quinoa
- Unsalted butter: Creates the creamy base for Alfredo. Choose a high quality butter for the richest taste
- Garlic: Minced for a punch of aroma and warmth. Use fresh cloves for best results
- Heavy cream: Makes the Alfredo sauce ultra silky. Look for cream with good fat content for a decadent finish
- Parmesan cheese: Adds a salty nutty umami hit. Opt for a wedge and grate it yourself for best melt and flavor
- Ground nutmeg: Provides delicate warmth in creamy sauces. A little goes a long way so go easy
- Sliced almonds: Toasted for crunch and extra nutty notes. Buy raw and toast at home for freshness
- Fresh parsley: Brings color and a fresh finish. Pick bright green leafy bunches
- Extra Parmesan cheese: Optional for serving. Adds that irresistible cheesy finish
Instructions
- Preheat and Prep:
- Set your oven to 425°F. Line a baking sheet with parchment paper so the sprouts do not stick and cleanup is easier
- Roast the Brussels Sprouts:
- Toss halved sprouts in olive oil salt and pepper making sure every piece is coated evenly. Lay them out cut side down on the tray for maximum crisping. Roast for about 24 minutes flipping once so each side gets golden and crisp
- Cook the Quinoa:
- While sprouts roast combine the rinsed quinoa and water or broth in a saucepan. Bring it to a boil over high heat then lower to a simmer. Cover and let it cook gently for about 15 minutes until the grains open and all liquid is absorbed. Let it sit uncovered and fluff with a fork
- Sauté the Flavor Base:
- In a small saucepan over medium heat melt butter until foamy. Add minced garlic and cook gently for about 1 minute until it is fragrant but not browned. This builds the aromatic foundation of your Alfredo
- Make Alfredo Sauce:
- Slowly pour in heavy cream and allow it to come up to a gentle simmer. Lower the heat and whisk in the Parmesan and nutmeg stirring until everything is melted and smooth. Season with a pinch more salt and pepper if you like
- Toss Brussels Sprouts in Sauce:
- Tip the crispy roasted sprouts straight from the sheet into the warm Alfredo sauce. Toss and fold everything together gently so all sprouts are coated in creamy sauce
- Assemble the Bowl:
- Spoon fluffy quinoa into serving bowls. Top generously with the saucy Brussels sprouts. Sprinkle with toasted almonds fresh parsley and extra Parmesan if you want extra cheesy bite
- Serve Warm:
- Bring to the table while everything is still hot for peak flavor and texture. Enjoy right away
Save Roasted Brussels sprouts are my favorite veggie to surprise picky eaters. Watching my family go from hesitant to excited with each bite makes this recipe extra special for me. That golden roasted edge topped with cheesy sauce is always a hit at our table.
Storage Tips
Leftovers can be cooled and stored in an airtight container in the fridge for up to three days. Gently reheat in a saucepan or microwave with a splash of extra cream or broth to loosen the sauce. Hold off on adding almonds and parsley until serving for best crunch and color.
Ingredient Substitutions
Swap quinoa for rice if you cannot find it or try farro for a nuttier twist. For the Alfredo sauce use your favorite plant based butter and cream if you want a vegan result. Any hard aged cheese with good flavor will work in place of Parmesan.
Serving Suggestions
This bowl is filling on its own but also pairs beautifully with a crisp green salad or roasted root vegetables. For extra protein top with pan seared chicken crispy chickpeas or even a runny fried egg. I love serving this with a splash of good olive oil and extra black pepper just before eating.
Cultural and Seasonal Context
While Alfredo sauce is famously Italian American this bowl gives it a modern twist with hearty grains and seasonal produce. Roasted Brussels sprouts peak in fall and winter making this dish perfect for cooler months.
Seasonal Adaptations
Try adding roasted carrots or cauliflower along with the sprouts
Sprinkle with pomegranate seeds in winter for sweet tart pop
Swap in asparagus or snap peas in spring for a lighter take
Success Stories
Many friends have swapped out pasta for these grain bowls and never looked back. This dish was a hit at my last potluck with guests asking for the recipe and for seconds. The combination of creamy sauce with crunchy toppings keeps it interesting and craveable.
Freezer Meal Conversion
You can freeze the roasted sprouts and cooked quinoa separately for meal prep. Alfredo sauce is best made fresh but can be refrigerated for up to three days. Combine and gently reheat on the stove adding a splash of cream to bring the sauce back to life.
Save This bowl is as comforting as it is impressive. Serve warm and watch it disappear fast at any table.
Kitchen Q&A
- → How do you ensure Brussels sprouts stay crispy?
Roast Brussels sprouts at high heat and use parchment paper for even crisping. Flip halfway for golden results.
- → Can quinoa be replaced with another grain?
Bulgur, rice, or farro make excellent substitutions for quinoa, depending on dietary preferences and taste.
- → Is there a way to make this bowl vegan?
Swap butter, cream, and Parmesan with plant-based alternatives for a fully vegan version.
- → What can be served alongside this dish?
A crisp green salad or roasted vegetables complement the creamy and hearty nature of the bowl.
- → How can I add more protein?
Grilled chicken or chickpeas are delicious protein additions. Stir in after assembling for balanced flavor.
- → Does this bowl pair well with wine?
Enjoy with a chilled Chardonnay, which matches the creamy sauce and nutty sprouts beautifully.