Roasted Brussels Sprouts with Pesto & Pine Nuts
Everyone hates Brussels sprouts right? I know I did. But as I got older I realized these babies can be really tasty! I really think that if you’ve been a hater, you should try these. Something magical happens when the sprouts get roasted. It’s not that boiled Brussels sprout taste. It’s a crispy nutty taste! I really don’t eat these guys any other way. Ok. Wait. I think if I fried them they would taste amazing. Anything fried tastes amazing. I digress.
I do have a few recipes for Brussels sprouts, but I came up with this one, because I tend to always roast them the same way. I’ll share that one someday. But, I was looking for something new. I cheat here and use store bought basil pesto. I do have a pesto recipe, but I was trying to get dinner done, and today was not the day for homemade pesto. I like the store bought kind (always check your ingredients) anyway. I love tossing it with some pasta, or coating some chicken in it for home pizza topping. I always have it around.
You may have to visit your store for the pine nuts. These are not something I generally have around all the time. But for some reason today I did. Go figure. I toast the pine nuts for this recipe. It really brings out their flavor and adds a great crunch to the sprouts!
Roasted Brussels Sprouts with Pesto & Pine Nuts
Ingredients
- 1 pounds Brussels Sprouts
- 2 tablespoons pesto
- 2 tablespoons olive oil
- 2 tablespoons pine nuts toasted
- Parmesan cheese for sprinkling
- salt and pepper
Instructions
- Pre-heat oven to 400 degrees. Was your Brussels sprouts. Trim the stems and remove yellow or discolored outer leaves. Place them on a foiled lined baking sheet.
- Toss them together with the olive oil, pesto and salt and pepper.
- Roast in the oven for 30 minutes until brown and crispy.
- In the meantime, toast your pine nuts in a dry pan over medium heat. As soon as you can smell them, they are done. Keep a close eye on them while toasting.
- Remove the sprouts from the oven and sprinkle immediately with Parmesan cheese. We want the cheese to melt over the hot sprouts. Transfer the sprouts to a serving bow and top with the toasted pine nuts.
