Cranberry Pistachio Pesto Brussels Sprouts

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Cranberry Pistachio Pesto Brussels Sprouts

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Ingredients

  • 3 cloves Roasted garlic
  • 2 sprigs Fresh parsley
  • 1/2 cup Olive oil
  • pinch Fresh oregano
  • pinch Sea salt
  • pinch Ground black pepper
  • 1 1/2lb Brussels sprouts
  • 3 tablespoons Olive oil
  • 3/4 teaspoons Sea salt or kosher salt
  • 1/2 teaspoon Freshly ground pepper
  • 1/4 cup Cranberry pistachio pesto
  • 1/2 cup Toasted pistachios
  • 1/2 cup Dried cranberries

Directions

Preheat the oven to 400 degrees Fahrenheit.
Wash your Brussels sprouts in cold water, even if they are organic.
Cut off the end of the Brussels sprouts and remove loose outer leaves. Next, cut the Brussels sprouts in half, lengthwise, then toss with olive oil.
Spread the Brussels sprouts evenly on a baking sheet, and roast them for about 25 minutes or until they begin to brown. They should be tender when forked.
Put pistachios, cranberries, garlic, and parsley into a food processor, and run until ingredients are very finely chopped. Sprinkle two tablespoons of olive oil.
Spoon the pesto into a bowl, while stirring in the remaining olive oil, then season with fresh oregano, sea salt, and ground black pepper to your preferred taste. The pesto should taste slightly salty and sweet.
Add more oregano, sea salt, and ground black pepper over your Brussels sprouts then spoon the cranberry pistachio pesto right on top. Serve and enjoy!

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