Pistachio Pesto Brussels Sprouts
These roasted brussels sprouts tossed in pistachio pesto will turn any brussels sprouts hater into a lover!
Servings: 4
Equipment
Ingredients
- 1 pound (454 g) brussels sprouts trimmed and halved
- ½ cup (124 g) pistachio pesto
Instructions
- Preheat oven to 400 °F (204 °C)
- In a large bowl, toss brussels sprouts with avocado oil, about 2 tablespoons.1 pound brussels sprouts
- 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.1/2 cup pistachio pesto
- Sprinkle with more chopped pistachios, if desired.
Nutrition
Serving: 1 serving | Calories: 169 kcal | Carbohydrates: 13 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.03 g | Cholesterol: 2 mg | Sodium: 318 mg | Potassium: 441 mg | Fiber: 5 g | Sugar: 3 g
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