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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Brussels Sprouts with Mint Pesto

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

  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.

Photograph by Ryan Dausch

Categories:

Italian Brussels Sprouts Side Dish

More from:

Spring Produce at Its Best

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1 Review
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Abby Girl

We quite enjoyed this pesto.  I kinda "eye balled" the ingredients and it turned out very well.  Surprisingly enough, the mint flavour wasn't overpowering.  I was using my oven for another dish, so I made this up ahead of time and heated it up in my warming drawer... the pesto lost a bit of it's punch by re-warming it up.   So note to self:  roast the sprouts ahead of time, re-heat until warmed through, then add pesto!

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