Vegan Pesto Brussels Sprouts

Bowl of roasted Brussels sprouts topped with sun-dried tomato pesto.

5 from 3 votes

Crispy Pesto Brussels Sprouts featuring a mouthwatering vegan sun-dried tomato pesto just might become your new favorite side dish.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free option, soy-free, vegan

Servings:

Calories: 167kcal

Author: Amy Katz

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

US Customary - Metric

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

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.

Nutrition