Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

 

Brussels sprouts are one of the most controversial vegetables, right next to artichokes and mustard greens. You either love it or hate it.

 

The Cranberry Pistachio Pesto is a recipe from Chef Todd of Checkers Restaurant in Downtown Los Angeles, right inside the Hilton Hotel. NO…not the Checkers Hamburgers…I’m talking about the sleek Checker’s Restaurant totally unrelated!

In addition to serving this pesto with roasted brussels sprouts, Chef Todd also pairs this with an Open Faced Grilled Chicken Sandwich with Baby Arugula:

and Roasted Beets and Humboldt Fog Cheese (AMAZING!)

How to make the Cranberry-Pistachio Pesto

Ingredients:

Add all ingredients except for the olive oil into food processor and let that baby run until the ingredients are finely chopped. Keep the motor running and add in 2 tablespoons of the olive oil.

Here’s the important part – stir in the remaining olive oil by hand.

Print

Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe

Servings: 4 Prep Time: Cook Time:

roasted-brussels-sprouts-cranberry-pistachio-pesto-0893

From Chef Todd at Checkers Restaurant at the Hilton Los Angeles

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:

Preheat oven to 400F degrees.

Cut off the knobby end of the brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.

On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.

Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.

Season the brussels sprouts with salt and pepper and spoon the Cranberry Pistachio Pesto on top.

9 thoughts on “Roasted Brussels Sprouts with Cranberry Pistachio Pesto

  1. I’ve been browsing online greater than 3 hours these days,
    yet I never discovered any fascinating article like yours.
    It is lovely price enough for me. In my opinion, if all site owners and bloggers made good content as you did, the internet
    will be much more helpful than ever before.

  2. Greetings from California! I’m bored at work so I decided to
    browse your site on my iphone during lunch break. I enjoy the info you present here and can’t wait to take
    a look when I get home. I’m shocked at how quick your blog loaded on my phone ..

    I’m not even using WIFI, just 3G .. Anyways, excellent blog!

  3. Someone essentially help to mzke significantly articles I might state.

    That is the first time I frequented your website page and so far?
    I surprised with thee analysis you made to mazke this actual post amazing.
    Magnificent process!

Leave a comment

Your email address will not be published. Required fields are marked *