Weeknight Cooking

Roasted Brussels Sprouts with Mint Pesto

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  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 4 servings
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  1. 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.

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