Pistachio Pesto Brussels Sprouts
Just wait until you you’ve tried these pistachio pesto brussels sprouts!
I am always trying to convert people to love brussels sprouts. I say that if you don’t like them, you are cooking them wrong.
The best way is to roast them!
These covered in pistachio pesto is something you are definitely going to want to try some for yourself.
Even those who claim to hate all things brussels sprouts will love this recipe too!
Make a big batch for weeknight family dinner, and everyone will be begging for seconds.
No one can resist those crispy roasted edges, topped with pistachio pesto and sprinkled with pistachios!
What Do Brussels Sprouts Taste Like?
Brussels sprouts are a small green cabbage-like vegetable with a nutty and savory flavor and crunchy yet soft texture.
Like I mentioned previously, the key to a good-tasting brussels sprout really relies on how they are cooked.
The flavors change immensely when they are roasted to perfection in the oven as opposed to quickly cooked in the microwave or boiled on the stove.
I know, I know, brussels sprouts have received a bad rap in the past as being that vegetable that every kid pushes around on their plate hoping no one notices that they remained uneaten throughout the entirety of the meal.
I promise you those assumptions about brussels sprouts being a vegetable to avoid like the plague, are so wrong.
These roasted brussels sprouts are simply amazing and have the best flavor I know you will love!
So even if you think you are a tried and true brussels sprout hater, I think you should reconsider and still give these a try.
Tips For Roasting Brussels Sprouts
- Don’t roast them whole. If you halve each sprout, it makes for more surface area to sear and get extra crispy.
- To be sure you end up with extra crispy brussels sprouts, place them onto an already hot pan before baking. If you place the baking pan in the oven while the oven heats up, then place everything on the hot pan, the searing process with already starting, and your sprouts will begin the crisping process as soon as they go in the oven.
- Another way to get even better, charred edges is to crank up the heat of the oven. Anywhere between 400°F and 450°F is a good temperature to stick with, so feel free to adjust based on how charred you want your end result to be.
What Other Ways Can I Cook Brussels Sprouts?
I will say that once you taste brussels sprouts that have been roasted, you’ll never even want to think about the other ways to cook them.
I am a strong believer that it’s really the best way to cook them.
It really lets every good quality of the brussels sprout shine through for a fantastic dish you’ll love.
With that being said, there are several other ways to cook up a batch if you absolutely don’t have any way to roast them. Here are a few of the other options you have for cooking brussel sprouts:
How Long Do Roasted Brussels Sprouts Last?
As with all roasted vegetables, you can definitely store leftovers, but be weary. They are not going to keep their crisp texture once they get stored in the refrigerator.
They also tend to go bad and, start to smell rather quickly, so I suggest eating the leftovers as soon as possible and keep them refrigerated no longer than 2-3 days.
How Do I Reheat Brussels Sprouts?
My favorite way to reheat roasted brussels sprouts is in the oven.
You can just set your oven to broil and let them heat for just a few minutes. Be sure to keep an eye on them as the broil setting tends to burn food quickly.
If you don’t have time to wait for them in the oven, you can also reheat them in the skillet, or just in the microwave, but it’ll smell lol
Be Sure To Check Out Even More Amazing Side Dish Recipes!
Pistachio Pesto Brussels Sprouts
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 pound brussels sprouts, trimmed and halved
- 1/2 cup pistachio pesto
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss brussels sprouts with avocado oil, about 2 tablespoons.
- Pour brussels sprouts onto a large jelly roll pan and shake the pan to get the brussels sprouts to be in an even layer.
- Bake for 25 minutes, turning the brussels sprouts with a spatula halfway through the cooking process.
- Remove from oven and place back into large bowl and pour pistachio pesto on top and toss together until brussels sprouts are coated. The warmth of the roasted brussels sprouts will help the pistachio pesto coat the sprouts.
- Sprinkle with more chopped pistachios, if desired.