Tuesday, August 23, 2011

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Sorry for not blogging in a while! I have been pretty busy watching episodes of Mad Men on Netflix...haha! I just can't get over the clothes, hair, makeup and NAILs...of course the nails are my favorite.
I one of my favorite cookies at World Market the other day! i used to each these in Junior High and then I couldn't find them anymore. They are just as good as I remembered, think I will go eat one now!

I love Brussels Sprouts. This recipe was very good even though the pesto turned out to be more of a paste. I know I cooked them a little too long, but I like them that way!!

Roasted Brussels Sprouts with Cranberry Pistachio Pesto
1 pound Brussels Sprouts
3 Tbsp olive oil
 salt and pepper

For Pesto:
1/4 cup pistachios
1/4 cup dried cranberries
2 cloves garlic
2 springs parsley
1/4 cup olive oil
salt and pepper

Remove shells from pistachios.
Blend cranberries, parsley and pistachios together.
Drizzle 2 Tbsp of olive oil in while blending.

Remove top and stir remaining olive oil into pesto. Season with salt and pepper.

Slice bottom knob off sprouts and cut in half.
Spread on a baking sheet, drizzle with olive oil and season with salt and pepper.
Bake on 400 for 25 minutes.
Top with pesto.


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