This cranberry pesto gives a nice balance to the bitter, salty Brussels sprouts.
Preheat oven to 400ºF.
Trim the bottom stub off the Brussels sprouts and cut in half. Remove any wilted leaves from the outside.
Spray a baking sheet with baking spray. Spread Brussels sprouts on the baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Bake for 25 minutes.
While sprouts are cooking, make pesto. In a food processor, blend cranberries, pistachios, garlic and parsley together, then drizzle olive oil in while blending.
Season pesto with salt and pepper and stir. It may come out to be more of a paste, but it is still yummy!
Remove Brussels sprouts from the oven. Pour pesto (or crumble pesto) over sprouts and serve.
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To die for! Made these for Canadian Thanksgiving instead of the cheesey brussel sprouts we usually have. They were a hit with the family and were rated the best part of Thanksgiving dinner. This is my new brussel sprout recipe (& healthier)
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