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!
For the sprouts
300g Brussel sprouts
Salt and pepper to taste
For the Almond pesto
100ml olive oil
3 cloves of garlic, peeled
25g fresh basil
1 teaspoon of lemon juice
1 tablespoon of maple syrup
Salt to taste
A splash of water
A handful of roasted almonds, roughly chopped
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.