An amazing take on Brussels Sprout. Served with pesto, this is a great way to liven up the infamous vegetable and may even win over a few of those sprout haters!
- 300 g brussels sprouts washed and trimmed
- 1 tbsp olive oil
- salt sprinkle of
- pepper sprinkle of
Pine nut Pesto
- 40 g pine nuts
- 30 g fresh basil
- 100 ml olive oil
- 1 clove garlic peeled and crushed
- 2 tbsp nutritional yeast
- 1/2 juice of half a lemon
- 1 pinch sea salt
Bring a large pot of water to a boil. Add in the brussels sprouts and cook them for 8 minutes until they start to soften slightly. Drain them and add them to a large baking tray, drizzle with the oil and salt. Give the tray a shake so the sprouts are coated in the oil. Roast in the oven at 200 degrees Celsius for 20-25 minutes until cooked.
In the meantime make the pesto. Simply add all the ingredients to a food processor and blitz until smooth and creamy. Add a dash of water if needed. Remove the brussel sprouts from the oven and mix trough the pesto. Serve with a sprinkle of extra nuts or chopped pistachios and a crack of black pepper.
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