Pesto brussel sprouts, topped with crunchy sliced almonds. A super simple and healthy 4 ingredient 30 minute side dish. Vegan, gluten-free and dairy-free.Pesto brussel sprouts are so good and healthy. Sadly, brussels sprouts get a bad rap. Kids are always hating on them. Parents are always shoving them down the kids throats. I don’t get it. Never understand the whole force feeding your children part.
I was never force fed anything – and that’s probably why I now love everything. Well, with the exception of licorice – might have been force fed that at some point? (jk, hope not).
I always hear about traumatic childhood memories of being forced to eat peas and brussels sprouts. I mean why? These can’t be the two most necessary vegetables for children to eat right? And then all you’re doing is instilling a whole bunch of bad experiences with these two awesome veggies, ensuring that come adulthood that grown up child will forever be reluctant to try these awesome greens again.
And I mean look at them. They’re so pretty. Light and green with outer leaves that can be torn right off.
To start this pesto brussels sprouts recipe, I prep the brussel sprouts by cutting off the ends and peeling off the tougher outer leaves. You can discard these or feed them to your chickens if you have those (which my parents do). I do love the idea of feeding kitchen scraps to an animal that eagerly awaits them as a treat – the chickens seems to thoroughly enjoy those leaves. It just feels so much better then just tossing them into the garbage disposal.
Not that I’m telling everyone to get backyard chickens or anything.
While brussels sprouts are great served raw in a salad (see my vegan kale and brussels sprouts salad with sunflower seeds, and my vegan brussels sprouts salad with apples and almonds) roasting brussels sprouts is truly my favorite way to cook and serve them. It just makes them shine. They get nicely charred, and the leaves that have come loose even crisp up a better, resembling paper thin crisp veggie chips. I usually pick those right out of the pan, before anybody else can spot ’em. You can see them up above right? Those darkened paper thin leaves. YUM. Really though. Kale chips, step aside, brussel chips are coming to town.
I used to eat roasted brussels sprouts with almonds and gorgonzola, but now that I’m staying away from the dairy I wanted an equally delicious vegan version.
Instead of the cheese, I’ve brought in vegan basil pesto to complete this delicious pesto brussel sprouts recipe.
Toss the roasted brussels sprouts with the pesto, giving them a thorough shake so that the pesto gets evenly incorporated and then sprinkle with toasted sliced almonds.
I love the crisp smoky taste of toasted almonds, and usually just throw a whole bag into a dry frying pan to toast them all in one big batch, so I don’t have to do it for every recipe. I highly recommend toasting your almonds too – it really brings out their flavor of this pesto brussel sprouts.
This side dish of vegan roasted pesto brussel sprouts comes together quickly, with the oven doing most of the work. Only a couple ingredients required and you’ve got yourself an uber healthy and delicious side to any entree.
Super simple and healthy 4 ingredient side dish: vegan roasted pesto brussel sprouts, topped with crunchy sliced almonds, Gluten Free too.
Course:Side Dish
Cuisine:American, gluten free, Healthy, Vegan
Servings: 4
Calories: 129kcal
Author: Vicky Berman
Ingredients
1poundbrussels sproutsends trimmed and outer leaves removed, halved
1teaspoonextra virgin olive oil
salt/pepper to taste
2tablespoonsb][vegan basil pesto[/b]
3-4tablespoonstoasted sliced almonds
Instructions
Preheat oven to 400 degrees F.
In a bowl combine brussels sprouts with salt, pepper and oil. Toss to coat. Bake on aluminum foil lined baking sheet for 25-30 minutes, flipping over half way, until roasted and cooked through.
Toss with pesto in a bowl.
Serve sprinkled with sliced almonds.
Nutrition Facts
Vegan Pesto Brussel Sprouts {GF}
Amount Per Serving
Calories 129Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 98mg4%
Potassium 493mg14%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 1005IU20%
Vitamin C 96.4mg117%
Calcium 80mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
BE GENEROUS WITH YOUR OLIVE OIL! These brussels sprouts will absorb the oil in order to get crispy, so don't be afraid to add a little extra olive oil on them as needed. If you liked this Crispy Roasted Brussels Sprouts recipe, check out some of the most popular side dish recipes on the blog!
Flavor profile: Brussels sprouts have a rich, nutty, savory flavor similar to broccoli or cabbage. You can bring out its sweetness when eaten raw, and when roasted it develops even more complex nutty flavors with a soft buttery texture on the inside and crispy leaves on the outside similar to kale chips.
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish. Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout. Serve hot or cold.
This may cause even more discomfort among people with existing digestive conditions like irritable bowel syndrome (IBS), as well as in those who may not be used to eating Brussels sprouts or similar vegetables. The most common side effect of eating raw Brussels sprouts is that it may cause increased gas.
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
Mustard. The tang of a good mustard is a great match for earthy Brussels sprouts. A simple Dijon works wonders, but here whole-grain mustard lends that same flavor while also providing a little texture in the form of those crunchy mustard seeds.
Veggies have a much better chance of crisping up when placed directly on a metal baking sheet. Don't overcrowd your pan. As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Veggies have a much better chance of crisping up when placed directly on a metal baking sheet. Don't overcrowd your pan. As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.
We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.
If they are wet they will steam instead of crisp. Surface area is your friend! The more surfaces of the Brussels that are exposed to heat, the faster they will cook and the crispier then can become.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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Pesto brussel sprouts are so good and healthy. Sadly, brussels sprouts get a bad rap. Kids are always hating on them. Parents are always shoving them down the kids throats. I don’t get it. Never understand the whole force feeding your children part.
