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This pesto potatoes and brussles sprouts recipe has been designed with fresh basil, pistachios, and zesty lemon juice to complement the flavors of the sprouts and crispy roasted potatoes.
Pistachio Pesto Roasted Potatoes and Brussels Sprouts [Vegan]
Ingredients You Need for Pistachio Pesto Roasted Potatoes and Brussels Sprouts [Vegan]
For the Potatoes & Brussels Sprouts
- 1 1/2 lbs baby yellow potatoes
- 16 oz fresh brussels sprouts
- 3 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Pistachio Pesto:
- 3 cups packed fresh basil
- 1/4 cup shelled pistachios
- 3 tablespoons lemon juice
- 1 garlic clove
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/3 cup olive oil
How to Prepare Pistachio Pesto Roasted Potatoes and Brussels Sprouts [Vegan]
For the Potatoes & Brussels Sprouts:
- Preheat the oven to 425°F
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. Then slice the Brussels sprouts in halve.
- In a large mixing bowl, add in the Brussels sprouts and 1 tablespoon olive oil. Gently mix together until all of the Brussel sprouts are coated with olive oil.
- Throw your brussels sprouts on a lined baking sheet into a single layer for best results.
- Slice the baby yellow potatoes in half lengthwise, and add them into the large mixing bowl. Add in 2 tablespoons olive oil, paprika, garlic powder, dried parsley, pepper, and salt. Toss together until the potatoes are all coated.
- Then add the potatoes to another lined baking sheeting into a single layer for best results.
- Place the baking sheets into the oven and bake for 20 – 25 minutes.
- Remove from oven. Place finished brussels sprouts and potatoes in the large mixing bowl.
- Add in 4 -5 tablespoons of the pistachio pesto and toss together.
For the Pistachio Pesto:
- Add basil, pistachios, lemon juice, nutritional yeast, garlic, and salt to a food processor or high-powered blender. Blend until creamy.
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