Pistachio Pesto Roasted Potatoes & Brussels Sprouts
Take everyone’s favorite side dish and add an Italian twist. This vegan pesto brussels sprouts and pesto roasted potatoes is that dynamic side dish you never knew you were missing. The herby green pesto coats the crispy potato skins and brussels for the ultimate finishing dish to impress all your guests.
How To Serve Pesto Roasted Brussels Sprouts And Roasted Potatoes
Enjoy this brussels sprouts and potatoes recipe on its own with some baked tofu, as part of a vegan roast dinner, or take it to a bring and share. This recipe is a great way to eat up leftover sprouts from a roast dinner or as a perfect transitional meal as we go into fall.
If you always hated brussles sprouts as a kid (didn’t we all) now is your chance to change that! Roasted brussels taste a thousand times better than steamed or boiled, as they become crunchy on the outside yet soft on the inside, but add a pesto dressing on top of that and you’re in for a winner.
Ideas For Leftover Pistachio Pesto
If you find yourself with a bit of leftover pesto, here are some ideas of how to use it up for some more tasty meals and sides:
- Pesto Flatbreads. This pistachio pesto is somewhat similar to the pesto sauce in my artichoke, tomato, and shallot flatbread recipe. You can either use this pesto recipe to replace the other recipe or use a combination of the two for your flatbread topping.
- Pesto Focaccia Pizza. Like the pesto flatbread, you could swap out the pizza sauce for this delicious green pesto to mix things up.
- Couscous Salad Dressing. The flavors in this pesto would be delicious drizzled over my herby couscous and avocado green salad.
- Pesto Pasta. The most obvious idea is to use leftover pesto with your favorite pasta shape, and top with crushed pistachios and chopped cherry tomatoes.
- Vegan Cheese and Pesto Toastie. If you only have one or two spoons of pesto leftover, try adding it to a sandwich or vegan cheese toastie. If you don’t own a toastie machine, you can use reusable toaster bags
Can You Use Store-Bought Pesto In This Recipe?
This pesto potatoes and brussles sprouts recipe has been designed with fresh basil, pistachios, and zesty lemon juice to complement the flavors of the sprouts and crispy roasted potatoes. Therefore, it’s recommended to use homemade pistachio pesto. Luckily, the pesto recipe couldn’t be more straightforward as all you need to do chuck all the ingredients in a blender or food processor and press go.
However, if you are tight on time or don’t own any equipment to blend the pesto, you could use store-bought green pesto. Just ensure you choose a vegan one without the parmesan cheese. I recommend using a green pesto rather than a red pesto as this dish works best with the herby flavors from green pesto, rather than the sun-dried tomato or red pepper flavors in red pesto.
INGREDIENTS
Potatoes & Brussels Sprouts
- 1 1/2 lbs baby yellow potatoes
- 16 oz fresh brussels sprouts
- 3 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Pistachio Pesto
- 3 cups packed fresh basil
- 1/4 cup shelled pistachios
- 3 tablespoons lemon juice
- 1 garlic clove
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/3 cup olive oil
METHOD
Potatoes & Brussels Sprouts
-
Preheat the oven to 425F
-
Trim the bottom of each brussels sprout and peel away the first layer of leaves. Then slice the Brussels sprouts in half.
- In a large mixing bowl, add in the Brussels sprouts and 1 tablespoon olive oil. Gently mix together until all of the Brussel sprouts are coated with olive oil.
- Throw your brussels sprouts on a lined baking sheet into a single layer for best results.
-
Slice the baby yellow potatoes in half lengthwise, and add them into the large mixing bowl. Add in 2 tablespoons olive oil, paprika, garlic powder, dried parsley, pepper, and salt. Toss together until the potatoes are all coated.
- Then add the potatoes to another lined baking sheeting into a single layer for best results.
- Place the baking sheets into the oven and bake for 20 – 25 minutes.
- Remove from oven. Place finished brussels sprouts and potatoes in the large mixing bowl.
- Add in 4 -5 tablespoons of the pistachio pesto and toss together.
Pistachio Pesto
- Add basil, pistachios, lemon juice, nutritional yeast, garlic, and salt to a food processor or high-powered blender. Blend until creamy.
Pistachio Pesto Roasted Potatoes & Brussels Sprouts
Ingredients
Potatoes & Brussels Sprouts
- 1.5 lb baby yellow potatoes
- 16 oz fresh brussels sprouts
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp dried parsley
- 1/2 tsp salt
- 1/2 tsp pepper
Pistachio Pesto
- 3 cups packed fresh basil
- 1/4 cup shelled pistachios
- 3 tbsp lemon juice
- 1 garlic clove
- 1 tbsp nutritional yeast
- 1/3 cup olive oil
- 1/2 tsp salt
Instructions
Potatoes & Brussels Sprouts
- Preheat the oven to 425F
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. Then slice the Brussels sprouts in halve.
- In a large mixing bowl, add in the Brussels sprouts and 1 tablespoon olive oil. Gently mix together until all of the Brussel sprouts are coated with olive oil.
- Throw your brussels sprouts on a lined baking sheet into a single layer for best results.
- Slice the baby yellow potatoes in half lengthwise, and add them into the large mixing bowl. Add in 2 tablespoons olive oil, paprika, garlic powder, dried parsley, pepper, and salt. Toss together until the potatoes are all coated.
- Then add the potatoes to another lined baking sheeting into a single layer for best results.
- Place the baking sheets into the oven and bake for 20 – 25 minutes.
- Remove from oven. Place finished brussels sprouts and potatoes in the large mixing bowl.
- Add in 4 -5 tablespoons of the pistachio pesto and toss together.
Pistachio Pesto
- Add basil, pistachios, lemon juice, nutritional yeast, garlic, and salt to a food processor or high-powered blender. Blend until creamy.
