Spätzle with Creamy Mushroom Sauce and Roasted Brussels Sprouts

Step 1: Preheat oven and prepare Brussels sprouts

Preheat the oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.

• Brussels sprouts
• Olive oil
• Salt and pepper

Step 2: Cook the spätzle

Meanwhile, cook the spätzle in a large pot of salted boiling water according to package instructions. Drain and set aside.

• Spätzle

Step 3: Sauté the mushrooms

In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add the garlic and thyme and cook for another minute, or until fragrant.

• Butter
• Mushrooms
• Garlic
• Thyme

Step 4: Make the sauce

Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes, or until the flour is lightly browned. Slowly whisk in the vegetable broth and cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened. Stir in the Parmesan cheese and white wine, and season with salt and pepper to taste.

• Flour
• Vegetable broth
• Cream
• Parmesan cheese
• White wine
• Salt and pepper

Step 5: Combine the spätzle and sauce

Add the cooked spätzle to the skillet and toss to coat in the sauce.

Step 6: Serve

Serve the spätzle topped with the roasted Brussels sprouts. Enjoy!