Pesto Brussels Sprouts
Pesto Brussels Sprouts make for a delicious appetizer or side dish. This can also work as an entree when served with protein and grain. We served ours with plant-based sausage and bulgur wheat cooked in vegetable stock.
Ingredients
Serves: 3-4 Time: 35 minutes
Pesto Brussels Sprouts
- 1 lb. brussels sprouts, stems removed & halved
- 1/2 yellow onion, diced
- 3 garlic cloves, peeled
- 1 small bell pepper, diced
- 4-5 mushrooms, sliced
- 3 heaping spoonfuls of kale pesto
- Optional: 1 Italian sausage, sliced (plant-based or non)
- 1 Tbs olive oil
- Dash of salt and black pepper
Directions
- Preheat the oven to 400ยบ F and prepare your vegetables in a mixing bowl.
- Lightly season the vegetables with olive oil, salt, pepper, and pesto.
- Spread the vegetables out evenly onto a baking sheet.
- Place the vegetables in the oven and bake for 25-30 minutes or until the brussels are tender and lightly browned.
- If serving with a sausage, place and roast in the oven with the vegetables.
- Remove the vegetables from the oven once cooked, optionally serve with a grain or pasta and enjoy!
Nutrition Information
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