It’s a new year and time for some new recipes! Today I’m starting with these spicy Brussels sprouts with almond pesto.
I’ve always been a big Brussels sprouts fan, even as kid. My mom used to steam and season them with olive oil, lemon and a little salt and pepper. While I enjoyed the way she prepared them, I prefer to sauté or roast them in the oven to get that little char. I especially love when the tender, little outside leaves turn into little Brussels sprout “chips.”
Recently, I’ve been making different pesto combinations (not necessarily the traditional basil, pine nuts, garlic, etc.), to use as toppings for pasta dishes and veggies. I really liked the garlic, almond and chili pepper version I used with this Brussels sprouts dish, so I thought I’d share.
Enjoy!
Spicy Brussels Sprouts with Almond Pesto
Ingredients
- 1 pound Brussels sprouts stemmed and halved
- 1 tablespoon extra virgin olive oil
- 1/4 cup almonds
- 3 garlic cloves
- 1 teaspoon red chili flakes or fresh
- optional: zest of 1/2 lemon
- 1/4 teaspoon kosher salt
Instructions
- Heat oven to 400 degrees F.
- Toast almonds on baking sheet for about 5 minutes; remove from oven and cool.
- Roughly chop (or process briefly in food processor) the almonds, garlic, chili flakes and lemon zest.
- In heavy pan, sauté Brussels sprouts in olive oil over medium heat, stirring occasionally for 8 to 10-minutes until tender. If needed, add 1/8 cup of wine or water and cover for a few minutes to cook thoroughly. Season with salt.
- Toss with the pesto and serve.
Everything looks wonderful! especially your JuJulanie Cookies……….mine looked nothing like your’s. I use Gluten Free flour mixture. My wife is on Gluten Free products, so I try to make everything so she can eat it as well……
Oh, sorry to hear that about the sesame biscotti! They always turn out great for me – but it may have been the gluten-free flour that did you in. Maybe try a different one!
GG