I was still very tempted by Brussels sprouts recipes, so I bought more so I could make Roasted Brussels Sprouts with Sun-Dried Tomato Pesto. I really wanted to find a way to make Brussels sprouts that we would really enjoy.
This recipe was very simple. You roast the Brussels sprouts in the oven for 20 minutes total, and then you coat them with the sun-dried tomato pesto. I used walnuts instead of pine nuts. I only bought a pound of Brussels sprouts but I didn’t reduce the amount of pesto I made. I omitted the cheese.
This was only okay. I’d hoped that the pesto would really stand up to the Brussels sprouts, but I didn’t even notice the pesto unless there was a lot of it. I thought that the extra pesto might hide the Brussels sprouts a little, but it didn’t. I wasn’t too impressed with the pesto, either. I think I preferred the earlier Thyme-Braised Brussels Sprouts that I made. This was okay, but I won’t make this recipe again.