Roasted Brussels Sprouts with Cranberry Pistachio Pesto
- 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 PestoFor 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
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Brussels sprouts (1 1/2 pounds)
- Cranberries, dried (1/2 cup)
- Garlic, roasted (3 cloves)
- Parsley, fresh (2 sprigs)
- Pistachios, toasted (1/2 cup)
- Condiments
- Cranberry pistachio pestofor pesto (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (3/4 teaspoon)
- Olive oil (11 tablespoons)
- Salt and freshly ground black pepper (1)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published May 3, 2010 (2 years ago).
37 people saved this recipe.
