Roasted Brussels Sprouts with Cranberry Pistachio Pesto

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Trim the bottom stub off the Brussels sprouts and cut in half.

3. 3

   Remove any wilted leaves from the outside.

4. 4

   Spray a baking sheet with baking spray.

5. 5

   Spread Brussels sprouts on the baking sheet and drizzle with olive oil, then sprinkle with salt and pepper.

6. 6

   Bake for 25 minutes.

7. 7

   While sprouts are cooking, make pesto.

8. 8

   In a food processor, blend cranberries, pistachios, garlic and parsley together, then drizzle olive oil in while blending.

9. 9

   Season pesto with salt and pepper and stir.

10. 10

    It may come out to be more of a paste, but it is still yummy!

11. 11

    Remove Brussels sprouts from the oven.

12. 12

    Pour pesto (or crumble pesto) over sprouts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.