Crispy Brussels Sprouts with Sun-Dried Tomatoes
Crispy roasted Brussels sprouts finished with a bright, tangy sun-dried tomato pesto you can make in minutes. An easy vegan, gluten-free side that works for busy weeknights and special dinners alike.
Servings: 4
Calories: 167kcal
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!
Notes
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a microwave or enjoy at room temperature.
Nutrition
Calories: 167kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 66mg | Potassium: 733mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1349IU | Vitamin C: 112mg | Calcium: 68mg | Iron: 2mg
