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.
Course: Side Dish
Cuisine: Fusion
Keyword: Pesto Brussels Sprouts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 167kcal
Author: Amy Katz


For the Brussels Sprouts:

  • 1 pound fresh Brussels sprouts, halved lengthwise
  • 1 Tablespoon olive oil
  • salt and pepper, to taste

For the Sun-Dried Tomato Pesto:


  • 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!


Calories: 167kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 726mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 112mg | Calcium: 67mg | Iron: 2.4mg

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