Crispy Pesto Brussels Sprouts featuring a mouthwatering vegan sun-dried tomato pesto just might become your new favorite side dish. Even if you find this cruciferous vegetable too bitter for your liking, you may change your mind when you try them prepared this way.
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Not only is this recipe easy to make in about 45 minutes, it pairs well with a variety of dishes. It's perfect for both weeknight dinners and special occasions and holidays.
While there's nothing wrong with simple roasted vegetables to bring out their sweetness, adding a delicious sauce can help elevate their flavors and textures even more. And when it only takes a few minutes with the help of a food processor, why not take the extra step?
If you enjoy the flavors of sun-dried tomatoes and fresh herbs in dishes like orzo spinach salad and creamy sun-dried tomato dip, this Pesto Brussels Sprouts recipe is for you.
Not a fan of sun-dried tomatoes? You can also make this recipe with vegan basil pesto sauce.
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Why you'll love this recipe
- You only need 7 ingredients to make it (plus salt and pepper).
- Most of the time is hands-off while the vegetables are roasting in the oven.
- The combination of flavors and textures is a unique departure from the usual way Brussels sprouts are prepared.
Ingredients
- Sun-dried tomatoes: Look for the ones packed in a jar with olive oil.
- Pine nuts: If unavailable or too expensive, substitute an equal amount of walnuts. For a nut-free version, use an equal amount of hemp seeds.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet.
- Roast in the oven until tender and browned with some charred crispy leaves on the outside.
- Prepare the pesto by combining the sun-dried tomatoes, basil, pine nuts, and nutritional yeast in a food processor.
- Stream the olive oil through the top while processing.
Then transfer the roasted veggies to a serving platter and toss with the pesto.
Amy's tip
Make sure the sprouts are spread out in a single layer on the sheet pan. If they are too crowded together, they will steam instead of roast. And then you won't get the nice char on them.
Serving suggestions
While this Pesto Brussels Sprouts vegan side dish can be served with just about anything, I particularly like it with the following:
- A simple pasta like spaghetti with zucchini or pasta with creamy lemon vegan pasta sauce
- A hearty main dish like lentil meatloaf muffins
- Rice dishes such as chickpea rice pilaf or Mediterranean yellow rice
Storing
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a microwave or enjoy at room temperature. For best results, do not freeze.
Recipe FAQs
Choose ones that are firm and compact with a bright green color. Smaller sprouts tend to be sweeter and less bitter. Store them in the refrigerator and use them within a week of purchasing.
While the jars are shelf-stable, once opened, they must be refrigerated. They will last up to 6 months.
The oil around the tomatoes will solidify when refrigerated. To use, leave the jar out at room temperature until the oil softens and turns back to liquid.
More vegan Brussels sprouts recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Brussels Sprouts
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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
- 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 in a 400°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.2 cloves garlic
- 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.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!
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!