Keto Roasted Brussels Sprouts Spaghetti
A sophisticated pasta dish combining roasted Brussels sprouts with crispy pancetta in a light cream sauce. The Brussels sprouts are oven-roasted until caramelized and tender, while pancetta adds smoky richness to the delicate cream base made with half-and-half and chicken broth. Leeks provide subtle sweetness and garlic brings aromatic depth. Perfect for a cozy dinner or entertaining, this recipe transforms humble Brussels sprouts into an elegant main course that balances hearty vegetables with indulgent cream.
Ingredients
- 4 cups brussels sprouts
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ½ cup pancetta
- 1 cup dry whole-wheat spaghettiregular spaghetti1:1wheat
lighter texture
- 2 medium leeksyellow onion1:1aromatic
stronger flavor
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves
- ½ cup half-and-halfheavy cream1:1dairyadds dairy
richer sauce
- ¼ cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese
Instructions
- 1
Preheat the oven to 425°F
- 2
Toss Brussels sprouts with olive oil on a large rimmed baking sheet
- 3
Spread in a single layer, cut sides down, and season with salt
- 4
Roast until browned and tender, then set aside
- 5
Cook pancetta in a nonstick skillet over medium-high heat until browned and crispy
- 6
Transfer pancetta to a small bowl and return skillet to stovetop
- 7
Cook pasta according to package directions and drain
- 8
Add leeks, salt, and pepper to pancetta drippings and cook until leeks begin to soften
- 9
Add garlic and cook until fragrant
- 10
Reduce heat to low, add half-and-half and chicken broth, and cook
- 11
Add spaghetti, pancetta, and Brussels sprouts, tossing to coat in sauce
- 12
Stir in Parmesan cheese
- 13
Divide pasta among plates and serve immediately
Tips
Cut Brussels sprouts in half and place cut-side down for better caramelization and even roasting.
Save some pasta cooking water to thin the sauce if it becomes too thick when combining ingredients.
Clean leeks thoroughly by slicing and rinsing in cold water to remove any grit trapped between layers.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth to restore creaminess.
Brussels sprouts can be roasted up to 1 day ahead. Reheat before adding to pasta.
Serve immediately while hot with additional Parmesan cheese and black pepper if desired.
Common Mistakes
Don't overcook the cream sauce to avoid curdling - keep heat low once dairy is added.
Ensure Brussels sprouts are cut-side down to avoid burning the rounded tops.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter texture
stronger flavor
FAQ
Can I make this vegetarian?
Yes, omit the pancetta and chicken broth. Use vegetable broth instead and add extra olive oil for richness.
What if my Brussels sprouts are very large?
Quarter large Brussels sprouts instead of halving them to ensure even cooking and proper roasting time.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. The cream sauce may separate slightly but will come together when gently reheated.