Creamy Spätzle with Roasted Brussels Sprouts
Tips for Experienced Cooks
Maximize flavor by sautéing a shallot before adding the garlic in the sauce preparation; the shallot adds depth. Roast additional vegetables - such as carrots or sweet potatoes - alongside the Brussels sprouts for added variety and color. Consider toasting the spätzle in a pan with a little butter after boiling and before adding to the sauce, to introduce another layer of nutty flavor. Experiment with different cheeses such as Gruyère or Emmental for a variation in the cream sauce.
Step 1: Roast the Brussels sprouts
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
- 1 tbsp olive oil
- Salt and pepper to taste
- Brussels sprouts, halved
Step 2: Cook the spätzle noodles
In a large pot, cook the spätzle noodles according to the package instructions. Drain and set aside.
Step 3: Make the creamy sauce
In a separate pan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook until fragrant. Pour in the heavy cream and vegetable broth, stirring gently. Add the nutmeg, salt, and pepper, then simmer for 3-4 minutes until the sauce thickens.
- 1 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup vegetable broth
- 1/4 tsp nutmeg
- Salt and pepper to taste
Step 4: Combine the spätzle and sauce
Add the cooked spätzle to the creamy sauce, stirring to coat the noodles evenly. Sprinkle grated Parmesan cheese over the spätzle and stir until the cheese melts and the sauce is creamy.
- Cooked spätzle noodles from step 2
- 1/2 cup grated Parmesan cheese
Step 5: Serve
Serve the creamy spätzle alongside the roasted Brussels sprouts. Enjoy!
Meat, Eggs, & Dairy
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
Fresh Produce & Herbs
- 1 pound brussels sprout
Seasonings & Spices
- 2 cloves garlic
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 1 pinch pepper
Pantry Items
- 12 ounces spatzle noodles
- 1/2 cup vegetable broth
- 2 tablespoons olive oil