Roasted Brussels Sprouts and Pesto Bonanza

Roasted Brussels Sprouts and Pesto Bonanza is a quick and easy recipe that's perfect for a weeknight meal. The Brussels sprouts are roasted until they're tender and slightly browned, and then tossed with a flavorful vegan pesto. The lemon zest, pomegranate seeds, and fresh herbs add a bright and refreshing touch.

I first came up with this recipe when I was looking for a way to use up some leftover Brussels sprouts. I had roasted them the night before, but they were a little too plain for my taste. I decided to toss them with some pesto, and the results were amazing. The pesto added a ton of flavor and really brought the Brussels sprouts to life. I've been making this recipe ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• Brussels sprouts
• Olive oil
• Salt and pepper
• Vegan pesto (made with basil, pine nuts, olive oil, garlic, and nutritional yeast)
• Lemon zest
• Pomegranate seeds
• Fresh herbs (for garnish)

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim and halve the Brussels sprouts.
3. Toss the Brussels sprouts with olive oil, salt, and pepper.
4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
5. While the Brussels sprouts are roasting, make the pesto.
6. Combine the basil, pine nuts, olive oil, garlic, and nutritional yeast in a food processor and blend until smooth.
7. Remove the Brussels sprouts from the oven and toss with the pesto.
8. Garnish with lemon zest, pomegranate seeds, and fresh herbs.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes their edges.
• The pesto adds a ton of flavor and richness to the dish.
• The lemon zest, pomegranate seeds, and fresh herbs add a bright and refreshing touch.