Total Time: about 1 hour
- 1 lb dried linguine
- 1 head garlic
- 1 Tbsp olive oil
- pinch kosher salt
- 1 lb brussels sprouts, stems and outer leaves removed, halved
- 2 Tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- freshly ground black pepper
- 1 C low-sodium vegetable broth or chicken stock
- 1 large shallot, thinly sliced
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
Heat the oven to 400F (200C) with two racks in the upper and lower thirds of the oven. Cut the head of garlic in half across its equator, place on a sheet of aluminum foil, and drizzle 1 tablespoon of olive oil and a pinch of kosher salt over it. Wrap the foil around the garlic head and roast in the oven on the lower rack for about 45 minutes, or until the cloves are extremely tender. Squeeze the cloves out of the papery skin and mash with a fork until you form a smooth paste. Set aside.
About 10 minutes before you take the garlic out, toss the brussels sprout halves with the two tablespoons of olive oil, 1 teaspoon kosher salt, and freshly ground black pepper to taste. Roast in the oven for about 20 minutes, or until the leaves begin to brown. Set aside while you finish the pasta.
While the vegetables are roasting, bring a large pot of water to boil for the pasta and salt generously. Add the linguine and cook until just al dente. Drain and keep warm while you make the sauce. Add the 2 tablespoons of butter to the pasta pot and melt over medium-high heat. Add the shallot and cook, stirring occasionally, as the shallot becomes translucent. Add the roasted garlic paste and stir to combine. Add the flour and cook, stirring, until it forms a peanut-butter colored roux. Add the broth or stock and whisk until smooth. Cook until the sauce has thickened, then add the pasta and brussels sprouts, tossing to combine. Divide between bowls and serve.