Photo: Mike Kenneally
Roasted Brussels Sprouts with Cranberry Pistachio Pesto
13 ingredients
4
openrecipes
Brussels sprouts are one of the most controversial vegetables, right next to artichokes and mustard greens. You either love it or hate it. I love it. My husband hates it. But he ate these brussels ...
Estimated Nutrition (whole recipe, rough)
460
Calories
11g
Protein
28g
Fat
51g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Cranberry | 1 cup raw (100g) | 46 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Cranberry Pistachio Pesto (see below)
- For Pesto
- 1/2 cup toasted pistachios
- 1/2 cup dried cranberries
- 3 cloves roasted garlic
- 2 sprigs fresh parsley
- 1/2 cups olive oil
- salt and freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes