If you are looking for a new way of preparing brussels sprouts, or for a simple vegetarian or vegan Christmas meal, then I invite you to try this healthy and at the same time very tasty dish. It is probably nothing new to you that brussels sprouts are delicious from the oven. If so: wonderful, because they are also part of the court. And some of the roasted brussels sprouts are turned into a delicious pesto, together with a few other ingredients. At the end of this post, I’ll reveal the simple and delicious recipe for pasta with brussels sprouts pesto.
Brussels Sprouts with Pesto
One day I felt like maybe you do just now: I love brussels sprouts. They are very tasty steamed and baked in the oven, but I wanted to do something different with them. So I started Google and searched for “vegan brussels sprouts recipe”. I stumbled upon delicious-sounding recipes like brussels sprouts with hazelnut pesto (German) or coriander pesto (also in German). Both for sure to taste great.
Brussels Sprouts Pesto
But then there was this pasta with brussels sprouts pesto, which really smiled at me. Fortunately, despite my initial skepticism, I dared to blend my beloved sprouts. However, I just didn’t have any crumbs at home. In addition, I generally like to work on recipes so that they perfectly match my taste. That’s how this version came about. Incidentally, I think that the crumbs go well with it, but have now stuck to my version.
Festive Brussels Sprouts
In the cold season of the year, a kitchen without brussels sprouts doesn’t make sense. The season of this winter vegetable starts in September and lasts until spring. Brussels sprouts are therefore also a popular meal for the Christmas menu. Sometimes very simple as a side dish, often with bacon or Parmesan (pfff) – and maybe in the future in the form of a vegan pesto? The recipe looks tricky, but it’s actually quite simple. It is, therefore, suitable both as a main course on such a special day as Christmas and of course on any other day.
It’s fresh, fresh, exciting
By the way, if you’re wondering whether you can prepare the dish for a Christmas dinner: Since the brussels sprouts decoration should come straightly out of the oven (otherwise the sprouts will be shriveled and puny) I would also prepare the pesto fresh. I’ve already eaten it reheated, already mixed with the noodles. In any case, it was very tasty. But for a festive occasion like for of a Christmas menu, and not just with bag and baggage in passing, I would definitely make it fresh. But when it comes to preparing as much as you can, there are a few things you could do. Namely, have the spices, roasted seeds, and herbs ready in the food processor ready to go. You can also store the cabbage sprouts already cleaned and cut up in the refrigerator. Then the pasta with brussels sprouts pesto is really ready in no time.
If you don’t feel like having pasta (yes, there is that feeling. After almost two weeks vacation in Italy, I felt the same way, just like with pizza. In the meantime, however, I am already ok with both). This pesto is of course also suitable for other food. For example, what do you think of potatoes with brussels sprouts pesto? I can also imagine simply mixing it with rice. Or as a kind of dip with patties. It certainly tastes good on bread or in a sandwich as well.
And if it can be noodles, and you are as taken with them as I am, then I invite you to browse through my pasta recipe colletion. I love pasta and will feed this blog with more delicacies from time to time.
But now I’ll show you how to cook brussels sprouts in the oven so that you can make this truly delicious pasta with brussels sprout pesto. You will see (and taste), that Pasta goes so good on roasted Brussels Sprouts, I promise.
- about 12 tbsp olive oil
- 500 g of brussels sprouts
- 1 red onion
- 4-5 cloves of garlic
- 1 1/4 tsp of salt
- 3/4 tsp ground cumin
- pinch of chili powder
- some black pepper, ground
- 1 tsp agave syrup (or another sweetener to soften the intense cabbage taste)
- 6 tbsp sunflower seeds
- 500 g pasta
- ½ organic (important!) lemon, juice of (approx. 3 tbsp) and the zest (only grind the outer yellow part, because the white part is quite bitter)
- 1 handful of parsley (leaves but also thinner stems are ok, they will be mixed anyway)
- 5 tbsp nutritional yeast
- 6 tbsp pasta cooking water
- Preheat the oven to 210 C top and bottom heat.
- Wash the brussels sprouts, cut off the stalk a little and remove the outer leaves (which partly fall off by themselves when you cut the stalk). Then cut the sprouts into halves, larger ones into quarters. Even if the whole sprouts look pretty, it, unfortunately, takes forever until they are done.
- Place the brussels sprouts on a baking sheet with baking paper on it.
- Cut the red onion into half rings and also place them on the baking sheet, as well as the peeled garlic cloves. Do not mix the veggies on the baking sheet.
- Pour approx. 3 tablespoons of olive oil over the vegetables. On top of the sprouts add ¾ teaspoon of salt, cumin, chili, pepper, and agave syrup. Mix with your hands so that the brussels sprouts are covered with the marinade. Then mix the onion and garlic with oil.
- Place the baking sheet in the oven for about 15 to 20 minutes, at least until the brussels sprouts start to turn brown. Keep an eye on the garlic. You may need to take it out sooner so it doesn't get too dark.
- While the vegetables are sizzling, roast the sunflower seeds in about 1 tablespoon of olive oil until they begin to turn brown. Then let them cool down.
- Now start to cook the pasta according to the instructions on the packet.
- For the pesto, mix half of the roasted brussels sprouts with the onion, garlic, lemon juice, and lemon zest, as well as the parsley, yeast flakes, and pasta cooking water with your food processor.
- Combine the pasta with the pesto and add about 2 tablespoons of olive oil.
- Finally, put the remaining oven-roasted brussels sprouts on top of the plate.
Instead of sunflower seeds, you could use walnuts for example. Or hazelnuts. Or pine nuts. Or a mixture.
Did you try this recipe?
|I would love to see the result – and share it. So please do not forget to tag me on Instagram: @plantbased.redhead.cooks|
|Furthermore, I am also looking forward to your comment, no matter if you want to tell me how good it was, or if you have some suggestions or questions.|