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°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!
Leftovers can be covered and refrigerated for up to 3 days. Reheat in a microwave or enjoy at room temperature. For best results, do not freeze.