– 1 lb (450g) Brussels sprouts, trimmed and halved for nutty, caramelized flavor and key nutrients like fiber and vitamins

– 12 oz (340g) fettuccine pasta for sturdy base to hold the creamy sauce

– 4 tbsp unsalted butter for rich base of the Alfredo

– 3 garlic cloves, minced for aromatic depth and savoriness

– 1 ½ cups heavy cream for silky texture

– 1 cup grated Parmesan cheese for sharp, salty umami

– 2 tbsp olive oil for roasting the sprouts to perfection

– Salt and black pepper to taste for seasoning

– ¼ tsp red pepper flakes for a subtle kick