Brussels Sprouts with Sun-dried Tomato Pesto

Crispy Brussels sprouts and tender pasta are tossed with a rich sun-dried tomato pesto that comes together in 30 minutes. Serve with your favorite protein or enjoy as-is.

Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 pound Brussels sprouts, halved if large
  • 2 tbsp. olive oil, divided
  • 1⁄2 cup sun-dried tomatoes in olive oil, drained
  • 1 cup fresh basil leaves
  • 1 tbsp. pine nuts
  • 2 cloves garlic
  • 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. pepper
  • 8 oz. kosher pasta, cooked


  • Preheat oven to 400°F. Prepare a baking sheet with aluminum foil or parchment paper. Add Brussels sprouts and drizzle with 1 tablespoon oil. Bake 25-30 minutes, until tender and crispy.
  • In a food processor, add tomatoes, basil, pine nuts, garlic, salt and pepper. Process until a thick paste forms. Drizzle in remaining 1 tablespoon oil.
  • Toss roasted Brussels sprouts and pasta with pesto to serve. Refrigerate leftovers.