Roasted Brussels Sprouts is one of the most magical things happening in my kitchen right now. And when paired with this garlicky, buttery, white wine sauce you will never have trouble finishing your vegetables.
Roasting the vegetables:
1 quart of brussels sprouts
4 leeks
Heat your oven to 400 degrees. Trim the stems off of the Brussels sprouts and cut each sprout in half. Thickly slice the leeks into ½ inch coins. Spread the sprouts and leeks onto a baking sheet, drizzle with olive oil and salt and pepper. Bake for 25-30 minutes.
Meanwhile, bring a large pot of water to a boil.
For the white wine garlic sauce:
5 Tbsp butter
5 Tbsp olive oil
5 large cloves of garlic, minced
1 quart of mushrooms, washed and sliced
¾ cup of white wine, I used a dry Riesling
½ lemon, juiced
¼ tsp red pepper flakes
1 lb. of pasta, such as linguine
Heat a large sauté pan over medium heat. Melt the butter and oil in the pan and add in the garlic, mushrooms, wine, lemon juice, and red pepper flakes. Add in a sprinkle of salt and pepper and allow the mixture to simmer and reduce slightly. About 5-10 minutes.
Cook your pasta until al dente and drain, reserve about ½ cup of the pasta cooking liquid and pour it into the sauté pan with the simmering sauce.
Combine the drained pasta with the sauce and mix. Serve with the roasted brussels sprouts and leeks. Shave a bit of parmesan cheese on top.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography
