Roasted Italian Brussels with Arugula Pistachio Pesto [Vegan]

Here is the rewritten text: If you adore everything about Brussels, you’ll be delighted by this innovative vegan Roasted Italian Brussels dish, elevated by a vibrant arugula and pistachio pesto. What makes this recipe truly exceptional is its ability to delight the senses with every bite. This veggie-packed sauce boasts a trifecta of benefits: it’s quick to prepare, packed with nutrients, and perfect for any season.

Contents

Roasted Italian-Style Brussels Sprouts with Arugula-Pistachio Pesto Sauce (Vegan)Brussels Sprouts, 1 pound, trimmed and halved; Olive Oil, 3 tablespoons; Salt, to taste; Freshly Ground Black Pepper, to taste; Lemon Juice, 2 tablespoons; Garlic, 2 cloves, minced; Italian Seasoning, 1 teaspoon; Arugula Pesto (see below), for serving For the Pesto:For the Brussels:Vegan Roasted Italian Brussels Sprouts with Arugula Pistachio Pesto Recipe

Roasted Italian-Style Brussels Sprouts with Arugula-Pistachio Pesto Sauce (Vegan)

Brussels Sprouts, 1 pound, trimmed and halved; Olive Oil, 3 tablespoons; Salt, to taste; Freshly Ground Black Pepper, to taste; Lemon Juice, 2 tablespoons; Garlic, 2 cloves, minced; Italian Seasoning, 1 teaspoon; Arugula Pesto (see below), for serving

For the Pesto:

2 garlic cloves, peeled
1/2 cup vegan parm
10-12 fresh basil leaves or 1/4 cup dried
1/2 cup unsalted natural pistachios
2 cups baby arugula
1 tablespoon fresh lemon juice
1/4 cup olive oil
Salt/Pepper as needed

For the Brussels:

One and one-half pounds Brussels sprouts, stems trimmed
3 tablespoons olive oil
Salt/Pepper as needed

Vegan Roasted Italian Brussels Sprouts with Arugula Pistachio Pesto Recipe

Preheat oven to 400ºF.
Trimmed Brussels sprouts are arranged neatly on a pan lined with parchment paper. Gently massage a few drops of high-quality olive oil onto your palms, then lightly toss and coat the Brussels sprouts with the oil, ensuring they’re evenly dressed for optimal roasting. Season with salt and pepper.
Preheat the oven and roast the Brussels sprouts for 30 to 45 minutes, periodically turning them to ensure uniform browning after about 15 minutes. Prevent potential burning by reducing heat as needed. Brussels sprouts typically require a sweet, caramelized browning to bring out their natural sweetness and depth of flavor; ideal roasting conditions yield a deep, rich brown color.
As the Brussels sprouts roast, prepare the accompanying sauce to bring out their natural flavors. Combine all ingredients in a food processor, then process until you achieve a silky consistency.
Coat the Brussels sprouts evenly in a generous layer of pesto sauce, finishing with a sprinkle of toasted pistachios for added crunch and visual appeal. Serve immediately.