Browned Butter Tortellini and Brussels Sprouts

This dish couldn’t be an easier weeknight option, and it’s even better because it’s a one-dish meal with both your pasta and delicious veggie altogether! The brussels sprouts in this recipe are first roasted so they get nice and crispy, which makes for great texture alongside the cheesy tortellini. The sauce for this is simple, too. It’s just sweet, caramely browned butter with tons of garlic and herby oregano and it only takes a few minutes to toss it all together. Simple weeknight dishes don’t need to be boring or bland. This one might even make that picky eater you’ve got try a brussels sprout!

Prep Time: 10 minutes

Cook Time: 35 minutes

Level: Easy

Ingredients - serves 3-4

  • 1 pound frozen tortellini

  • 1 pound brussels sprouts, root trimmed and cut into halves

  • 1 tbsp. olive oil

  • 4 tbsp. butter, preferably salted

  • 5 cloves of fresh minced garlic

  • 1 tsp. dried oregano

  • 1/2 cup grated or shredded parmesan

  • Salt and pepper

 

  1. Pre-heat the oven to 425. Place the halved brussels sprouts on the baking sheet, drizzle with the olive oil (about 1 tbsp, but enough to lightly coat them all), and season with some salt and pepper. Use hands to mix around to coat. Place them flat side down to roast so that flat edge gets nice and crispy, and roast for about 25 minutes, stirring around about 15 minutes or so. They’re done when they’re nice and crispy and dark brown.

  2. Once step one is moving, cook the tortellini as package describes in boiling water. Be sure to not overcook! No one like mushy tortellini. Al dente is preferred as always. Once done, drain and set aside.

  3. In a large skillet, melt the butter over a medium heat. Once fully melted, begin swirling every 30 seconds or so, and let it brown up. It’ll start as just some brown little specks, and then it might get bubbly first, then turn a chestnutty brown color. It’ll smell nice and caramel-like and be a rich, brown color when it’s ready. When it hits this point, add the minced garlic and the oregano. Stir in for one minute before turning off the heat.

  4. Add the cooked tortellini and roasted brussels sprouts. Stir to coat them in the delicious, sweet butter. Add about half of the parmesan cheese and stir quickly before transferring to a serving dish. Top with the remaining parmesan and enjoy!