Here's a brussels sprouts recipe your kids will actually *want* to eat.

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Credit: Photography by Tara Donne

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Salt the water, add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.

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  • Preheat the oven to 400°. Butter a 2-quart or 9-inch round baking dish. In a large deep skillet (or in the bottom of the pot where you just cooked the pasta), heat the oil over medium-high. Add the garlic and let it sizzle for 10 to 20 seconds, then add the Brussels sprouts.

  • Season with salt and pepper and cook, stirring often, until brighter green but barely wilted, 2 to 3 minutes. Add the lemon zest and 2 tbsp. butter and stir until the butter melts, about 1 minute. Sprinkle the flour on top and stir until blended, about 1 minute more.

  • Add the stock, about 1/4 cup at a time, stirring constantly to blend between additions. Simmer the sauce until slightly thickened, 2 to 3 minutes. Remove from heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly.

  • In a medium bowl, mix the cheeses. Stir all but 2/3 cup of the cheeses into the pasta mixture; season with salt and generously with pepper. Scrape the pasta mixture into the baking dish and sprinkle with the remaining 2/3 cup cheese. Bake until bubbly around the edges and browned in spots on top, 25 to 30 minutes.

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