Recipe courtesy of Food Network Kitchen
Roasted Brussels Sprouts with Mint Pesto
Total:
30 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Directions

Puree 1 cup fresh mint with 1/2 cup olive oil, 2 tablespoons each grated parmesan and toasted hazelnuts, 1 garlic clove and 1/2 teaspoon each kosher salt and pepper. Toss 1 1/2 pounds halved trimmed Brussels sprouts with olive oil on a baking sheet; season with salt and pepper. Toast at 425 degrees F, tossing halfway through, until golden and tender, 25 minutes; toss with the mint pesto.

Photograph by Ryan Dausch

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