Roasted Italian Brussels with Arugula Pistachio Pesto

Posted by in Christmas, Cooking, Sides, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

 

Since the moment I experienced brussel sprouts, I’ve been hooked! There is something about the flavor and texture that like countless other people, we’re just instantly drawn to.

 

While you can easily just roast and enjoy, my favorite thing to do with brussels, is to pair them with flavor!

 

I’m going to revamp these older recipes, but they still remain to be some of faves today! I’ve done Korean Bbq, Bbq Brussels, and Honey Mustard Bbq Brussels!! Sounds weird? I promise.. SO GOOD. 

 

 

 

 

 

 


 

What’s fab about this recipe, is everything. It’s a quick and easy veggie packed sauce, features staple ingredients, texture, healthy fats, a gorgeous color, the dish can easily be made in bulk, is perf for any season and I could honestly eat a bucket of these with no complaints!!

 


 

 

If you love all things Brussels, you’re going to love this modern vegan Roasted Italian Brussles with arugula pistachio pesto!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Packed with flavor

Perf for any season 

Can be paired with countless main dishes

Can easily be made in bulk

The sauce can be used for countless dishes!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 2-4

Roasted Italian Brussels with Arugula Pistachio Pesto

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

    Pesto:
  • 1 garlic clove, peeled
  • 1/2 cup Follow Your Heart vegan parm
  • 1/2 cup unsalted natural pistachios
  • 2 cups baby arugula
  • 1 tablespoon fresh lemon juice
  • 1/4 cup olive oil
  • Salt/Pepper as needed 
  • Brussels:
  • 1 1/2 pounds Brussels sprouts, ends trimmed Brussels Sprouts, 1 lb
  • 3 tablespoons olive oil
  • Salt/Pepper as needed

Instructions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts on a pan covered in parchment paper. Add olive oil to your hands and toss and coat the Brussels. Season with salt and pepper.
  3. Roast in the preheated oven for 30 to 45 minutes, moving the Brussels around 15 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown.
  4. Toss and coat in the pesto sauce and garnish with chopped pistachios. Serve immediately.
  5. Sauce: While the Brussels are roasting throw the sauce together. Add everything to a food processor and blend until smooth. 
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http://www.eatdrinkshrink.com/cooking/roasted-italian-brussels-with-arugula-pistachio-pesto

 

 

 

 

 

 

 

 

 

 

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