Go Back

Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 1 lb of brussels sprouts halved
  • Lemon Pesto:
  • 1/4 cup pine nuts or walnuts
  • 2 cups of fresh basil leaves
  • 1/4 cup Queen Creek Olive Mill Meyer Lemon olive oil
  • juice of half a lemon
  • salt and pepper to taste
  • lemon zest optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Place brussels sprouts in a large bowl and set aside.
  • Combine all ingredients for pesto in a food processor. Blend until a thick smooth pesto is formed.
  • Mix pesto into brussels sprouts, making sure each sprout gets coated well.
  • Place brussels sprouts in a single layer on a greased cooking sheet.
  • Bake for 20 minutes. Take out of oven and flip sprouts over and cook another 10 minutes, or until nice and crispy.
  • Enjoy!
  • Pesto recipe adapted from Whole30 Recipe cookbook
  • *Feel free to add cheese to this pesto, I left it out for Whole30 purposes