Pesto Brussels Sprouts with Sun-Dried Tomatoes is a flavorful side dish that’s easy to make. It’s vegan and gluten-free with a nut-free option.
I love Brussels sprouts!
This cruciferous vegetable is so versatile.
I like them in Raw Brussels Sprouts and Apple Salad.
And now I’m pairing them with one of my favorite sauces and making Pesto Brussels Sprouts with Sun-Dried Tomatoes!
Brussels sprouts are very nutritious.
Resembling miniature cabbages, Brussels sprouts are low in calories, yet full of important vitamins and minerals.
They are extremely high in vitamin K, which is important for blood clotting and bone health.
In addition, they contain high levels of vitamin C.
And they are high in dietary fiber, supporting digestive health and regulation of blood sugar.
In fact, there are so many benefits of eating Brussels sprouts, I recommend reading this informative article about them.
I’ll definitely be eating them more often!
Roasting the Pesto Brussels Sprouts brings out their flavor.
While peak season is September through February, it’s common to find Brussels sprouts year round in most supermarkets.
I love roasting them until they are browned with some charred crispy leaves on the outside.
For this recipe, I half them lengthwise and roast them in the oven with a little olive oil and salt and pepper.
Depending on the size of the sprouts, it takes around 30 to 40 minutes to cook them.
I like to start them cut-side up, then flip them over half way through roasting.
While the Brussels sprouts are roasting, it’s time to make the Sun-Dried Tomato Pesto.
All you need are fresh garlic, jarred sun-dried tomatoes in olive oil, fresh basil, pine nuts, nutritional yeast, salt and pepper, and a little olive oil.
If you want to make Pesto Brussels Sprouts nut-free, simply substitute hemp seeds in place of the pine nuts.
Or if you want to use nuts but pine nuts are too expensive, walnuts work well in their place.
Your food processor does all the work making Sun-Dried Tomato Pesto.
The first thing I do is add the whole garlic cloves to the processor bowl and pulse them a few times.
This eliminates the need to chop the garlic by hand.
Then I add the drained sun-dried tomatoes, basil leaves, pine nuts (or hemp seeds), nutritional yeast, and a little salt and pepper.
Using the pulse button, the ingredients form a thick paste without becoming completely smooth.
I like to be able to see bits of basil in the pesto.
The final step in making pesto is streaming in the olive oil.
While the motor is running, drizzle the olive oil into the food processor.
Since the sun-dried tomatoes are already soft, you only need a little bit of oil in this recipe.
And we want the pesto to be thick and chunky rather than thin and oily.
Give it a taste and adjust the seasonings, if needed.
Once the vegetables are done roasting, we’re almost ready to eat the Pesto Brussels Sprouts.
Simply transfer the Brussels sprouts to a serving bowl and toss them with the Sun-Dried Tomato pesto.
Don’t they look delicious?
Once I start eating them, it’s hard for me to stop!
But I don’t feel guilty at all.
Pesto Brussels Sprouts with Sun-Dried Tomatoes are wonderful as a side dish or appetizer.
They also pair well with Mac and Cheese with Garlic Spinach.
And of course you can’t go wrong serving them with Italian classics like Spaghetti with Garlic and Olive Oil.
How will you enjoy Pesto Brussels Sprouts?
Now let’s make Pesto Brussels Sprouts with Sun-Dried Tomatoes!
Pesto Brussels Sprouts with Sun-Dried Tomatoes
Pesto Brussels Sprouts with Sun-Dried Tomatoes is a flavorful side dish that's easy to make. It's vegan and gluten-free with a nut-free option.
For the Brussels Sprouts:
- 1 pound fresh Brussels sprouts halved lengthwise
- 1 Tablespoon olive oil
- salt and pepper to taste
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.
Roast in a 400 degree F oven 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.
Next add the sun-dried tomatoes, basil, pine nuts (or hemp seeds), nutritional yeast, and 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.
While the food processor is running, pour the tablespoon of olive oil through the top. Taste the pesto and adjust the seasonings, if necessary.
To serve, toss the roasted Brussels sprouts with the Sun-Dried Tomato Pesto and enjoy!
If you make Pesto Brussels Sprouts with Sun-Dried Tomatoes, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day or in the Facebook group.