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Roasted Brussels Sprouts with Mint Pesto Saucetopcook.tomathouse.comPreparation:Puree 1 cup mint with 0.5 cup olive oil, 2 tablespoons grated Parmesan, 2 tablespoons toasted hazelnuts, 1 clove garlic, 0.5 teaspoon salt, and 0.5 teaspoon pepper. Place 700 g (16 oz) Brussels sprouts on a baking sheet with olive oil; season with salt and pepper.Roast at 425°F (220°C) until the kale is golden and tender, about 25 minutes (stir halfway through); drizzle with the mint pesto and toss again. Ingredients: |