Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Brussels sprouts are one of the most controversial vegetables, right next to artichokes and mustard greens. You either love it or hate it.

I love it.

My husband hates it.

But he ate these brussels sprouts!!! Scott is pretty darn picky about the vegetables he eats (sigh) and i’m always on a quest to create the perfect recipe, you know, THE recipe that would convert him. So far, I’m 127 to 2.

127 fails and 2 wins, and this is one of them.

The Cranberry Pistachio Pesto is a recipe from Chef Todd of Checkers Restaurant in Downtown Los Angeles, right inside the Hilton Hotel. NO…not the Checkers Hamburgers…I’m talking about the sleek Checker’s Restaurant totally unrelated!

I asked Chef Hotness about this recipe:

In addition to serving this pesto with roasted brussels sprouts, Chef Todd also pairs this with an Open Faced Grilled Chicken Sandwich with Baby Arugula:

and Roasted Beets and Humboldt Fog Cheese (AMAZING!)

How to make the Cranberry-Pistachio Pesto


Add all ingredients except for the olive oil into food processor and let that baby run until the ingredients are finely chopped. Keep the motor running and add in 2 tablespoons of the olive oil.

Here’s the important part – stir in the remaining olive oil by hand.


Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe

Servings: 4 Prep Time: Cook Time:

From Chef Todd at Checkers Restaurant at the Hilton Los Angeles


For Brussels Sprouts
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cranberry Pistachio Pesto (see below)
For Pesto
1/2 cup toasted pistachios
1/2 cup dried cranberries
3 cloves roasted garlic
2 sprigs fresh parsley
1/2 cups olive oil
salt and freshly ground black pepper to taste


Preheat oven to 400F degrees.

Cut off the knobby end of the brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.

On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.

Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.

Season the brussels sprouts with salt and pepper and spoon the Cranberry Pistachio Pesto on top.

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Comments 118

  1. rita

    i’m not sure about the brussel sprouts. but the cranberry pesto sauce sure looks divine!

  2. Nicole

    First of all the recipe sounds great. Sounds like a fun way to spice up the recipe without adding a ton of cheese or butter to cover the flavor for the weirdos that don’t like brussel sprouts.
    And your captions to the video are hilarious. Loved it

  3. Lisa @ The Cooking Bride

    Until recently I was one of those that hated Brussels Sprouts. I WANTED to like them, I really did. Honest. And then recently I finally found a recipe and what do you know – they weren’t half bad. I”ll be giving this one a try too. Maybe Brussels sprouts will become regular fare at our house!

  4. Joan Kendrick

    Wow, I could never be with a guy who didn’t eat vegetables – that’s really weird.

  5. Miss B

    Brussels sprouts are abundant here in Belgium, the land of brussels sprouts. I only know how to bake them in the pan with streaky pork, that is the most common recipe here. Now I have another recipe to try on. Thanks a million!

  6. Dawn

    First off…you are hilarious with that video…secondly, I think I’m in love…He’s HOT…

  7. Amari @ Eat Chic

    Love the idea of this recipe! I am picky about my Brussels Sprouts, I either love them if they are cooked really well, or hate them if they’re bland and boring. I was actually having this discussion with some friends the other day when one of them ordered the most delicious roasted seasoned Brussels Sprouts. I am definitely going to try this recipe! Maybe I can even get my boyfriend to eat them! I love your blog, you have such great pictures and content! Thanks for the recipe!

  8. emiglia

    I’m a huge brussels sprouts fan too! I’ve managed to convert a few people with roasted brussels sprouts and bacon… but this looks like another winner!

  9. Katie Clack

    This turned out awesome! I’ve been nibbling on it with crackers and goat cheese all week. Chef Todd sure adds some “steamy” to the kitchen ; )

  10. Marly

    We love brussel sprouts and this is a great variation on the theme we’ve been using. Can’t wait to surprise my family with this one!

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  12. Christina

    Wow! I am totally drolling here and I sigh as I think my early dinner will be a Turkey club and onion rings from a local deli.Granted the best Turkey club and onion rings EVAAAAA but still! lol! Can I come to your house please? I volunteer myself as your guinea pig.Yes I know I am SUCH a self sacraficing woman*snicker* but that is how I roll.It’s a curse!I ummm put others before myself ya know.Okay yes I could NOT type that with a straight face AT ALL! Oh why did I not meet you when I lived in Florida? We could be life long recipe buddies/friends*sigh*lol! I moved to Maryland last year when hubby got a great job here but I am SO missing my Florida people so feel free to add me! I am part Italian and have had a love affair with food since as long as I can remember so anyone who shares that love is A_okay in my book! *Big Smile*Take care and God Bless, Christina

  13. Deanna

    OK – I have to watch the video again b/c I couldn’t stop laughing over the subtle text scroll underneath – you funny, Jaden! (While being an inspiration for me in the kitchen.)

  14. zerrin

    I haven’t made up my mind yet. Do I love or hate brussel sprouts? Maybe because I haven’t find a perfect recipe for them. However, looking at the photos here (they look amazing!), I am tempted, so I will try this recipe next time I see brussel sprouts at the market.

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  16. Julie

    I’ve been wanting to try Brussels sprouts again for a while. I remember hating them as a kid, but tastes can change in 25 years, can’t they? I saw this recipe and then ended up with brussels sprouts from a food co-op. They were really good. I think that the roasting is the key, and the pesto is just an added bonus. My husband was skeptical, but he loved them too!

  17. Pingback: What’s Cookin’ Wednesday: Brussels Sprouts | Increase your odds

  18. Sylvia

    Now this is how you get kids to eat brussel sprouts! I think this recipe could get anyone to eat brussel sprouts.. They aren’t my absolutely favorite veggie, but I think cooking them in this recipe might change my mind. YUM.

  19. Digital Diva

    Admittedly, I was a bit hesitant to try this recipe because I’m not a BS fan, but Jaden’s photos are so darn good looking that I had to try it. As luck would have it, the farmer’s market had some BS and I made a double recipe and served it with a pork roast with peach salsa. The verdict: The family ate it all up. Our minds have been changed about BS. I’ll be making it a second time later this week.

  20. Pingback: Lemony Roasted Brussels Sprouts | Big2Beautiful

  21. Brittany

    I finally got around to making these, and I must say, it was an epic WIN! We loved it. This is definitely going into my recipe box. Thanks!

  22. Dave

    I tried it this weekend. Had 2 issues. The pesto turned out funny. After I blended in the blender, it turned into this large glob of sticky goo. There’s no possible way I can stir in the remaining olive oil. It tasted good, but definitely not spreadable. Second is that the brussle sprouts has a weird texture that’s somewhat mushy I guess. I was expecting a little bit of crunch like cabbage. Do I need to cook it less or is it suppose to be that way? Everyone tried it liked it but maybe I just have different personal taste….

  23. [email protected] Edge

    It helps me to know about this. You have been shown importance of this topic. It will be inspired me always. May i make it with beef? Please give me some information about it. This is very nice post! I will bookmark this blog.

  24. [email protected] Edge

    You have been shown importance of this topic. It will be inspired me always. May i make it with beef? Please give me some information about it. This is very nice post! I will bookmark this blog.

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    This is a really good read for me. Must agree that you are one of the coolest blogger I ever saw. Thanks for posting this useful information. This was just what I was on looking for. Keep up the good work

  27. [email protected] damage restoration

    Blogs are troublesome to run and time consuming so I appreciate when I see well written material.I remember hating them as a kid, but tastes can change in 25 years, can’t they? I saw this recipe and then ended up with Brussels sprouts from a food co-op. They were really good. Your time isn’t going to waste with your posts. Thanks so much and persevere No doubt you will definitely reach your goals! I’ll be back soon!

  28. Gianni23

    You are TOO awesome. Loved them with the pesto, and I’m sure it will enhance a lot of veggie dishes, but this one made the Thanksgiving Day lineup/2010.

  29. Ngoc

    As soon as I tasted the pesto, I knew this was going on the Thanksgiving menu. Boyfriend and I both agreed this trumped the very well-loved Brussels sprouts recipe we’ve been making in Thanksgivings past, and that’s saying a lot!

    Thanks for sharing the recipe (and the adorable Chef Hotness interview)!

  30. Erica

    This being the season, i have LOADS of fresh cranberries… think this will work with fresh? I love the tartness of fresh cranberries compared with the dried

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  35. Missy

    My husband and I *ADORE* this recipe, and we didn’t think it could get any better. BUT! I was looking for ways to cut down the fat and calories (I know, I know. BO-ring), so instead of the full amount of olive oil, I used 1/4 cup E.V.O.O and 1/4 cup fresh-squeezed lemon juice. It was unbelievably amazing!! Very zingy, added a lot of brightness to the flavor- I totally recommend trying it. So, not that this recipe needs improving, but it is well worth a try for something a little lighter and equally delicious!

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