Roasted Brussels sprouts with sun-dried tomatoes delivers that bitter-meets-sweet combo I can't get enough of. The caramelized edges, the juicy pops of tomato, the whole "how is this so simple" thing. Yes please.
Like my pomegranate Brussels sprouts recipe, halved sprouts are roasted until browned and crispy. Then the magic happens.
A quick swirl of bright, tangy vegan sun-dried tomato pesto made in minutes in a food processor turns this tray of sprouts into a holiday-worthy side dish that's just as welcome on a Tuesday.
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Super amazing! Never really liked Brussels sprouts but this recipe blew my mind! Yummy!
- Siiri
Ingredients
- Sun-dried tomatoes: Look for the ones packed in a jar with olive oil.
- Pine nuts: Or substitute walnuts. For a nut-free version, use hemp seeds.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make Brussels sprouts with sun-dried tomatoes
- Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet.
- Roast until fork-tender and browned with some charred crispy leaves on the outside.
- Prepare the pesto by pulsing the sun-dried tomatoes, basil, pine nuts, nutritional yeast, olive oil, salt, and pepper in a food processor.
- Transfer the roasted veggies to a serving platter, toss with the pesto, and serve.
More vegan Brussels sprouts recipes
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Love and Veggies,
Amy
📋 Recipe
Crispy Brussels Sprouts with Sun-Dried Tomatoes
Equipment
- food processor
Ingredients
For the Brussels Sprouts:
- 1 pound fresh Brussels sprouts, halved lengthwise
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
For the Sun-Dried Tomato Pesto:
- 2 cloves garlic
- ½ cup sun-dried tomatoes in olive oil, drained
- 1 cup fresh basil leaves
- 1 Tablespoon pine nuts, (substitute hemp seeds for nut-free version)
- 1 Tablespoon nutritional yeast
- salt and pepper, to taste
- 1 Tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Spread the Brussels sprouts out on a baking sheet lined with parchment paper. Drizzle with the tablespoon of olive oil and salt and pepper. Toss with your hands to coat.1 pound fresh Brussels sprouts, 1 Tablespoon extra virgin olive oil, salt and pepper
- Roast for 30-40 minutes until the Brussels sprouts are browned and crispy on the outside, flipping them over after 15-20 minutes.
- While the Brussels sprouts are in the oven, prepare the pesto. Start by adding the garlic to the bowl of a food processor. Pulse a few times until the garlic is roughly chopped.2 cloves garlic
- Next add the sun-dried tomatoes, basil, pine nuts (or hemp seeds), nutritional yeast, salt, and pepper. Pulse until a thick paste is formed, scraping down the sides of the bowl as necessary. You should still see bits of basil in the pesto.½ cup sun-dried tomatoes in olive oil, 1 cup fresh basil leaves, 1 Tablespoon pine nuts, 1 Tablespoon nutritional yeast, salt and pepper
- While the food processor is running, pour the tablespoon of olive oil through the top. Taste the pesto and adjust the seasonings if necessary.1 Tablespoon extra virgin olive oil
- To serve, toss the roasted Brussels sprouts with the sun-dried tomato pesto and enjoy!
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Notes
Nutrition
Nutritional information is an estimation only.
Cat says
My absolute favourite!!!!
Amy Katz says
Thanks so much, Cat!
joy says
loved these! Yummy! so versatile and a nice addition to my brussels sprout recipes from you! thank you!
Amy Katz says
I'm so happy you enjoyed the recipe, Joy!
Siiri says
Super amazing! Never really liked Brussels sprouts but this recipe blew my mind! Yummy!
Amy Katz says
I'm so happy you enjoyed it, Siiri!