Side Dishesdeliciouslyella
Almond Pesto Sprouts
I’m a huge fan of Brussel sprouts, I know they have a bad reputation, but when cooked right they’re absolutely delicious! Roasting them turns the outer leaves perfectly golden and crispy, so that’s where I always start, but the other night I tossed them in some leftover pesto and it was so delicious. Since then I’ve become obsessed with sprouts and pesto, it’s a dreamy combination. They’re roasted and then tossed with a basil and almond pesto, which we added a splash of maple to so that the tartness of the sprouts evened out. This is a great side dish and the sides make the perfect addition to a work lunch.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat oven to 180°C fan / 400°F.
2
Wash and dry the Brussel sprouts.
3
Place them in a baking tray with a good drizzle of olive oil, salt and pepper.
olive oil1 tablespoon
4
Give it all a really good mix and roast in the oven for ⏱️ 20-25 minutes until cooked.
5
While the Brussel sprouts are cooking in the oven make the pesto; place all of the ingredients in a food processor and whizz until smooth – adding in a little water if needed.
6
Once the Brussel sprouts are cooked, remove from the oven and mix through the pesto before serving.
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