Pesto Brussels Sprouts

Looking for a new way to make the old sprouts have a bit of Italian flavor? The answer is, of course, add some pesto sauce.

Julian's Pest Sprouts

You can make your own if your basil plant is still producing. If you follow my Facebook page, you know I take all of the end-of-season basil and make a big batch and freeze it into single use cubes, that provide pesto sauce all winter long. Of course, you can use store-bought pesto sauce as well, but as in all things the final dish can't be better than the sum of its parts, so choose your pre-made pesto with care.

Ready for the Oven

Ingredients
4 cups brussels sprouts, trimmed and halved (about 2lbs)
1/4 cup pesto
Shredded or grated Parmesan cheese for topping
Coarse salt and fresh ground pepper, to taste

Instructions
Preheat oven to 400 degrees.

Combine Brussels sprouts and pesto in a large bowl. Season with a small pinch of coarse salt and pepper. Prepare a cookie sheet with side by lining with aluminum foil and spraying with food release or olive oil. Spread the coated sprouts evenly and bake for about 20 -25 minutes, until browned and crisped. Give the baking sheet a small shake about halfway to turn a bit and insure they do not stick.
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Once sprouts are nicely and evenly browned, pull out of oven and top with some Parmesan cheese. Turn off heat, and put baking sheet back into oven for about 5 minutes to let cheese melt.

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