Roasted Brussels Sprouts With Cranberry Pistachio Pesto
Brussels sprouts, when roasted to golden perfection and tossed with a tangy Cranberry Pistachio Pesto, become a delightful dish that marries savory and sweet flavors. The earthy aroma of roasted garlic and the vibrant hues of crudely chopped pistachios and cranberries add a festive touch to this easy yet elegant recipe. Enjoy these tender, caramelized brussels sprouts as a flavorful side dish that will impress your guests at any table.
— Constant Cookbook
Ingredients
- For Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Cranberry Pistachio Pesto (see below)
- For Pesto
- 1/2 cup toasted pistachios
- 1/2 cup dried cranberries
- 3 cloves roasted garlic
- 2 sprigs fresh parsley
- 1/2 cups olive oil
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375F degrees.
- Cut off the knobby end of the brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.
- On a baking sheet, spread the brussels sprouts evenly and roast for 20-25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.
- Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in only 2 TABLESPOONS of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty. If the pesto is too thick, you can stir in more olive oil.
- Lightly season the brussels sprouts with salt and pepper. Toss with just 1/4 cup of the Cranberry Pistachio Pesto on top. Reserve remaining pesto for other uses.
Cook Time
0M
Prep Time
PT0M
Yield
4
Nutrition
- Calories: 219 kcal
- Carbohydrate Content: 13 g
- Protein Content: 4 g
- Fat Content: 17 g
- Saturated Fat Content: 2 g
- Sodium Content: 30 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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