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Simple and easy vegan roasted Brussels sprout pesto recipe.
Well, hello there, Brussels sprout haters. I have something for you today that’s gonna change your mind about these little baby cabbages. This recipe is one that would convert even the most stubborn haters, because guess what…it’s super delicious. And yes, it doesn’t taste like Brussels sprouts. This roasted Brussels sprout pesto is just comforting and absolutely flavourful, plus it’s a very simple recipe – perfect for beginners. Once you try this creamy sauce you’ll realise it’s to die for, whether you are a cabbage lover or hater.
Trust me, this recipe is going to be your new favourite way to make your children (or boyfriend) eat more Brussels sprouts. Though I personally absolutely love these beautiful, tiny babies, especially raw, I understand that most people have a not so lovely relationship with Brussels sprouts. I’ve been there too…it took me a while to learn to love them too….But believe me when I say, nobody would resist a good ol’ pesto!
I like to use hazelnuts and walnuts in this recipe, but of course you can use whatever nuts or seeds you prefer. You can also play with the cabbage-fresh herb ratio, if you’re still afraid of the lovely, earthy taste. I usually keep my toppings simple with this recipe, but you can make this dish a bit more interesting with orange zest, cranberries and more toasted nuts….the possibilities are endless!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Vegan Roasted Brussels Sprout Pesto
- Total Time: 30 mins
- Yield: 3-4 1x
Ingredients
- 3 cups of quartered Brussel sprouts
- 1 tsp garlic powder
- 2 lemons, juice
- 350 g/12 oz pasta of your choice
- 2 cloves of garlic
- 1 tbsp tahini
- 1/3 cup of toasted walnuts
- 1/3 cup of toasted hazelnuts
- 2 tbsp nutritional yeast
- 1 cup of fresh basil (optional)
- 1 red onion
- salt, pepper
Instructions
- Start by preparing your veggies. Slice onion thinly and quarter Brussels sprouts.
- Toss Brussels sprouts with garlic powder, juice of one lemon, salt and pepper, then spread out onto a baking sheet in a single layer. Bake at 200°C/400°F for 15-20 minutes, or until tender and slightly crispy.
- Meanwhile prepare pasta according to package instructions.
- For the pesto add to a food processor half of the roasted Brussels sprouts, juice of one lemon, garlic cloves, tahini, walnuts, hazelnuts, nutritional yeast and basil, then blend until creamy. Add water if needed (I added 1/2 cup water). Season with salt and pepper.
- Add pesto, the rest of the roasted Brussels sprouts and onion slices to the drained pasta and mix well. Serve warm. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Vegan
I was that special little girl who LOVED brussels! I couldn’t get enough (and still can’t!)
You are still a special little girl <3
I LOVE BRUSSELS SPROUTS!!! They’re so good!! It was genius of you to make a pesto out of them 😉
Thanks, Sarah!!
I really am surprised how many people dislike brussels sprouts! But I don’t mind – more delicious sprouts for me:) I like the combo of brussels sprouts and pasta, and this version sounds and looks fantastic! Well done.
Thanks, Ben!
I know what you mean….There are many supermarkets near me which discount the veggies which are not popular. So there’s literally more (and cheaper) sprouts for me when people dislike them 😀
Such a nice and different pesto! The pasta looks satisfying and delicious, Evi.
Thank you, Angie!
Loving how you encorporated brussel sprouts into this meal Evi! They are such a delicious winter veg that Im loving in all forms right now!
Thanks, Lucie!
I love Brussles sprouts, they are so yummy. I didn’t make them with pasta before, I should try it, it must be fab.
Oh, I love them too! With pasta, rice, potatoes….always so delicious 🙂
What a lovely way to prepare Brussels sprouts Evi. Some of my friends are visiting at my place this weekend for dinner and I think I am going to try this recipe. Thanks for sharing. 🙂
So cool! Let me know if you try the recipe 😉
Brussels sprout pesto?!? You are killin it girl! Such a great idea! Truth be told, I’ve had cabbage for dinner yesterday (change from usual potato) but looking at this…I could have some baby cabbage for dinner tonight, without any hesitation… 😉 xxx
Thanks, Anna!
What deliciousness did you make with cabbage? I really love cabbage but I’m so uncreative with it. Usually just eat it raw as a salad or maximum cook it with pasta, but that’s it….have to get some new recipes 😉
I was just thinking about the recipe with Brussel sprouts! Magnificent! Gonna try this out tomorrow <3 do you think it will work out with cashews?
Hi Vitaliya,
of course, it would be also delicious with cashews! Everything is delicious with cashews 😀
I seriously love Brussels Sprouts..as a matter of fact just posted a recipe for them..But this is genius.Would have never thought to make pesto with them..Pinning this for sure as I must try 🙂
Thanks, Stephanie!
Can’t wait to check out your Brussels sprout recipe 😉
I must say that the pesto looks really good. I love the fact that you have incorporated brussel sprouts in the recipe. This is a truly fabulous vegan dish. Can’t wait to try it.
Thanks, Genevia! Let me know if you try it 😉
This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.