Crispy Vegan Pesto Brussels Sprouts are loaded with flavor from a mouth-watering sauce made with sun-dried tomatoes.

To make it you'll need fresh Brussels sprouts

Plus fresh basil, sun-dried tomatoes, pine nuts, garlic, nutritional yeast, olive oil, and salt and pepper.

First toss halved Brussels sprouts with olive oil, salt, and pepper, and arrange in a single layer on a baking sheet.

Roast in the oven until tender and browned with some crispy charred leaves.

Meanwhile, prepare the pesto by pulsing the sun-dried tomatoes, basil, garlic, nutritional yeast, and pine nuts in a food processor.

Stream the olive oil through the top while processing.

Transfer the roasted veggies to a serving platter, toss with the pesto, and enjoy!