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.
