Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Brussels sprouts are part of the cabbage family and are named after the city of Brussels in Belgium, where they were first cultivated.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Cooking Method: Roasting Cuisine: American, Mediterranean Courses: Appetizer, Dinner, Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 920

Best Season: Fall

Ingredients

Servings

• 16 ounce Brussels Sprouts
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Cranberries
• 0.5 cup Pistachios
• 1 clove Garlic
• 0.5 cup Fresh Basil
• 1 tablespoon Lemon Juice
• 2 tablespoon Parmesan Cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. Toss the Brussels sprouts with olive oil, salt, and black pepper.
4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, until they are golden brown and crispy.
5. In a food processor, combine cranberries, pistachios, garlic, fresh basil, lemon juice, and parmesan cheese. Pulse until well combined.
6. Once the Brussels sprouts are roasted, transfer them to a serving dish and drizzle with the cranberry pistachio pesto.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 230kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 20g7%

Sugars 8g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.