Almond Pesto Sprouts
I’m a huge fan of brussel sprouts, I know they have a bad reputation, but when cooked right they’re absolutely delicious! Roasting them turns the outer leaves perfectly golden and crispy, so that’s where I always start, but the other night I tossed them in some leftover pesto and brown rice and it was so delicious. Since then I’ve become obsessed with sprouts and pesto, it’s a dreamy combination. They are roasted and then tossed with a basil and almond pesto, which we added a splash of maple too so that the tartness of the sprouts was evened out. This is a great side dish and the sides make the perfect addition to a work lunch, below is them tossed with some extra brown rice and the leftover nut roast from a shoot, it tasted amazing!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt to taste
- salt and pepper to taste
- olive oil
- 3 cloves of garlic peeled
- 1 tablespoon of maple syrup
- 300 g brussel sprouts
- 100 g almonds
- 100 ml olive oil
- 25 g fresh basil
- 1 teaspoon of lemon juice
- a splash of water
- a handful of roasted almonds roughly chopped
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.046874999925 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.006472499989644 g
- Serving Size 1 1 Serving (4g)
- Sodium 593.65103298611 mg
- Sugar 0 g
- Trans Fat 0.001269374997969 g
- Calories 0 calories
Preheat oven to 200c, fan setting. Wash and dry your Brussel sprouts. Place them in a baking tray with a good drizzle of olive oil, salt and pepper. Give it all a really good mix and roast in the oven for 15-20 minutes until cooked. While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth – adding in a little water if needed. Once your Brussel sprouts are cooked, remove from the oven and mix through your pesto. Sprinkle with a handful of roasted almonds and enjoy.
