Looking for a new way to spice up brussels sprouts? Well, look no further! We’re going to teach you a modern twist on an old favorite. And it all starts with pesto.
This Cranberry Pistachio Pesto recipe is from Chef Todd of Checkers Restaurant in Downtown Los Angeles, right inside the Hilton Hotel.
In addition to serving this pesto with roasted brussels sprouts, he also pairs it with an Open Faced Grilled Chicken Sandwich with Baby Arugula…
and a cheese plate using Roasted Beets and Humboldt Fog Cheese.
How to Make Cranberry Pistachio Pesto
Ingredients:
Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
Cranberry Pistachio Pesto
- 1/3 cup unsalted, shelled pistachios
- 1/3 cup dried cranberries
- 2 cloves garlic or 3 cloves roasted garlic
- 1/2 cup fresh parsley leaves
- 1/2 cups olive oil
- salt and freshly ground black pepper to taste
Steps
Brussels Sprouts
-
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 20-25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.
Cranberry Pistachio Pesto
Place the pistachios, cranberries, garlic and parsley into a 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: After you turn off the food processor, spoon out the pesto into a bowl and stir in the remaining olive oil by hand. If you try to add all of the olive oil into the food processor, it will become too thick and turn into a “paste” rather than a pesto.
Did you love this recipe? Leave a reply in the comments and let us know what you think!
Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe
Ingredients
For Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
For Pesto
- 1/3 cup unsalted, shelled pistachios if you use salted pistachios, remember to taste pesto before salting at end.
- 1/3 cup dried cranberries
- 2 cloves garlic or 3 cloves roasted garlic
- 1/2 cup fresh parsley leaves
- 1/2 cups olive oil
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375F 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 20-25 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 only 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. If the pesto is too thick, you can stir in more olive oil.
- Lightly season the brussels sprouts with salt and pepper. Toss with just 1/4 cup of the Cranberry Pistachio Pesto on top. Reserve remaining pesto for other uses.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I made this recipe today to take to Thanksgiving celebration tomorrow. The pesto is scrumptious and also looks very appetizing. The mix of flavors in the pesto is just right. It’s perfect on the roasted brussels sprouts. I think it would be amazing on a sandwich also. I’ll take a picture before serving it.
Thank you very much for the post
Very delicious
Thanks for a recipe
I had the same issue as Christine. One big blob. No matter how much olive oil I added or how long I stirred, it would not release and mix.
I finally figured out that I had the nuts and cranberries in the food processor too long. There was no fixing it.
Everyone should be aware that you should not mix it too long or it will be a waste.
Tasted great, but you cannot spread a big ball of sticky onto the brussels.
I will make it again. It was delicious. Just need to get it right. 🙂
Thanks for feedback! I’ll retest recipe and re-work the timing on the processing. Jaden
good
We make a lot of our vegetables in the oven with a bit of olive oil and sprinkle with sea salt. Even the kids love them that way! We especially love brussel sprouts done this way.
This sounds great! I tried to make the pesto, but mine is just one big glob… now it is one big glob sitting in olive oil. Is it supposed to be VERY think? Any recommendations?
Hi Christine, you can thin it out with some more olive oil. It shouldn’t be too thick. Add enough olive oil to make it easy to toss with the brussels sprouts. You might not use all of the pesto (You can freeze the rest).
I just made pesto last night and it was a bit ho-hum so I thought I would try to find more interesting variations and yours looks delicious! I can’t wait to try it. I always thought pesto had to have parmesan in it, but that makes it really salty so I am looking forward to trying this recipe. Thanks!
Thanks Tiffany! This is one of my very favorite recipes from a chef. I think he used the term “pesto” quite loosely LOL!
I’ll be using this unique brussel sprout recipe for our Christmas dinner!
Hello there! Do you know if they make any plugins to protect against
hackers? I’m kinda paranoid about losing everything I’ve
worked hard on. Any suggestions?
Thank you for the extremely impressive article. It has great detail that are easy to understand and it also has great tips.
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!
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
I haven’t tried with fresh cranberries! If you try it, use more sugar.
Thank you so much!
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)!
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.
Thank you! We’re making this for Thanksgiving too.
I’m such an oddball, but I love love love brussels sprouts! This pesto sounds fantastic 🙂
I love Brussels Sprouts when they are roasted. I like it so much. Also I’ll have to taste them with the pesto. Its delicious. Anyone can try it. Thanks a lot.
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!
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
It is really helpful article about this topic. I am so much excited because it is cooking of different food are exciting thing. It is not any simple information. This is very nice post! I will bookmark this blog.
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.
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.
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….
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!
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.
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.
-Sylvia
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!
yes julie – tastes do change over the years!
Will give these a try!!!Maybe the kids will eat these for once!
This is the best Brussels Sprouts recipe. I love it.
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.
Not that this recipe needs improving
I’m definitely going to try this. Seems like a great combo of sweet and savory. Brussel sprouts are the best!
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.)
Having a hard time keeping my eyes on the brussel sprouts, definitely Chef Hotness!
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
Oh my,, this looks soo yummy, it will be on my plate this weekend.
Looks delicious, thanks for sharing!
This reminds me of another recipe using cranberries:
Cranberry-Pecan Couscous
They were really good. Your time isn’t going to waste with your posts.
Ahh brussels sprouts are my absolutely favorite! Incredible recipe thank you!
Did you see the new blog of Asian-inspired goodies? http://www.doublecrown-nyc.com/expeditioneast/ It’s right up your alley methinks!
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!
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 ; )
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!
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!
Wow. Brussels sprouts, not my favourite but they certainly look dleicious in that picture. Good effort!
Greetings from Gibraltar,
Brian
Oh wow, I love that roasted brussels sprouts. The recipe sounds delicious! Have a nice day!
Regards, Kristy
First off…you are hilarious with that video…secondly, I think I’m in love…He’s HOT…
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!
Wow, I could never be with a guy who didn’t eat vegetables – that’s really weird.
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!
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
Wow your blog is fantastic!!! and Cranberry Pistachio Pesto is a very good idea.. kisses from your new fan
i’m not sure about the brussel sprouts. but the cranberry pesto sauce sure looks divine!
We love brussels sprouts here at home, yum! Especially when they’re freshly picked and still on the stalk. This is a definite must-try!
Love everything about this and so grateful that my hubby and I both like brussel sprouts! Let’s hope that my second round of brussel sprouts in the garden actually produces something. First round last year only went to flower. Annoying!
How can anyone not like brussel sprouts! They are one of my top five favorite veggies. Haven’t had them roasted though, but this looks great and I love the dried cranberries.
Jaden, I made my pesto version with what I had tonight – prunes and almonds, went overboard with garlic. So, I warmed the pesto up to cook garlic a bit so it’s not so raw and strong, wow! Spread on grilled salmon, delish, hubz loved it. Thnx.
Ooh, I love roasted brussels sprouts! Looking forward to trying this unusual pesto – it even looks pretty in your food processor. 😉
This is superb and I would be all over this like a rotund boy on a rolo bar! I love it Jaden
I’m going to try this out. I loathe Brussel Sprouts but I’m willing to try to do something different to it. Thanks for sharing the recipe!
We are brussels sprouts lovers in this house! And that pesto sounds absolutely incredible – I can think of so many wonderful possibilities!
Love this! Don’t know if it will convert my husband, but it’s definitely a dish worth trying! And those beets? Yum!
I’m also not a fan of brussels sprouts, but yours do look tempting.
I am sort of in the ‘hate’ category when it comes to Brussels Sprouts although lately I have been very tempted to give them another try. I have even made a typical Dutch “stamppot” including them and I didn’t even hate it. This does look delicious though and something I might (with the emphasis on ‘might’!) try. My guy loves them, so I will definitely make him happy making these!
My hubz loves brussel sprouts, definitely have to try this for him. Yours looks beautiful Jaden. Like the way you’ve added your videos, very cool.
Mmmmmm, I like that pesto!
I thought I had tried every variation on brussels sprouts and now I have a new one to try. Too bad I didn’t buy them at the farmers market earlier today when I saw them.
You are SO CREATIVE Jayden! I would’ve never thought to add fruit to my pesto – nuts, yet, fruit, no….but, I bet the salty, sweet combo is amazing.
MUST try…..LOVE it!
fantastic! love the video, love the pics and images. thanks for sharing!
OMG! Yes, the Brussels sprouts look amazing and I’m having a craving right now, but the crawl under the video had me LOL! And I’m shocked that only Sara commented on the video. He is Mr. Hotness for sure, but your running commentary was hysterical. Fabulous post and video!
This looks wonderful. I’ve made deep-fried Brussels sprouts with a salsa verde and it’s delicious. I think I’d like to try roasting them now!
That video is hilarious!!! Love it! Also love brussel sprouts; addicting when roasted too!
I’m always looking for recipes that will convert a non-veggie lover! Thanks!
I too hated Brussels Sprouts until my husband, who is a chef, boiled them in water with soy sauce and sesame seeds. It was his mother’s recipe. My son, who hates most veggies, loves Brussels Sprouts quartered and caramelized with bacon and onions. Would love to try this recipe but I’ll have to substitute another nut since someone in the family is allergic to pistachios.
I love Brussels Sprouts when they are roasted. I’ve made them often for guests and they are always devoured. I’ll have to taste them with the pesto.
I LOVE brussel sprouts, and my husband hates them! I usually roast them with some olive oil and S&P, but this recipe looks amazing! Chef Todd is not so bad, either! 😉
I will definately try this…maybe I can convert my husband, too!
My hubby hates them too, I tried covering the taste in bacon, balsamic reduction and onions and garlic (in different recipes). He hates all my creations, and told me last time, please never make these again, he won’t even eat the roasted crunchy outer leaves with salt on em. I thinks its in his head, LOL.
We are big Brussels sprouts fans around here. But I can certainly relate to the love-hate scenario. The smell of steaming Brussels sprouts alone is hard for some people to get past. Roasting would definitely take care of that. The pesto looks awesome … I love pistachios (in fact, they’re pretty hard to stop eating once you eat one).
All these years of eating Brussel Sprouts and I’ve never ate them roasted yet. Will try the Cranberry Pistachio but might add some red pepper flakes to spice it up a little.
I’m from Belgium, I should love eating brusselsprouts but I don’t. Your recipe sounds good though, would try the recipe but they don’t sell dried cranberries where I live. 🙁
How about dried sweet figs? or even raisins!
this sounds delicious. can’t wait to try it. I’m like you. no one but me likes brussel sprouts, but this one might convert them!
That pesto sounds amazing and I bet the sprouts taste great with it!
That is one killer pesto! Pairing it with roasted Brussels sprouts is brilliant.
Can you believe I’ve never had brussels sprouts before? They’re world-famous in the world of American children’s storybooks (For some reason the kids were ALWAYS being forced to eat either broccoli, spinach or brussels sprouts. Weird?!)
I’m prepared to try them, though, especially roasted. Thanks for the pesto recipe! It sounds deeelicious!
Wei-Wei
Delish! I love the bitterness of brussel sprouts while my family doesn’t. BTW, in Japan, a new vegetable called “Petit Vert”, whose parents are brussel sprout and kale, has been on sale over recent years. Its size is similar with the brussel sprout, but it looks curly and taste sweeter. Feminine 🙂
aaww what a cute name!
I love brussels sprouts and will have to try this! So excited you’ve stumped Scott with a recipe he actually likes them with. I do that with Eric too and it’s so exciting when he likes something he said he didn’t before. It becomes a challenge!
I have bad memories of brussel sprouts. When I was a kid, my mom made me eat overcooked greyish sprouts. Your roasted brussel sprouts might help heal the wounds:-)
My youngest loves Brussels sprouts so I’ve been experimenting a lot lately. Pan fried with apples, roasted with some bacon, pan fried with red potatoes (her favorite!). I think the roasting is key. Boiled they are bleh. Roasting or pan frying until browned brings out a great flavor.
Wow, I already love roasted or pan seared brussells sprouts, but this recipe sounds pretty fantastic!
And yeah. He’s hot. 🙂
love brussel sprouts and will definitely try these. our go to is actually brussel sprouts with vadouvon or bs with parmesan frito, but these would be a nice change.
You make them look delicious, personally I don’t like eating them because of the layers. I think you meant grilled here: “Gilled Chicken Sandwich”? Thanks for the recipe. 🙂
Love the interview!! Pesto sounds great, must try soon. Not a fan of sprouts so I may opt for his suggestion with scallops. Everything is better with scallops:-).
chef hotness!!!! LOL! oh that was funny.
I love Brussels Sprouts big time! And this recipe sounds all kinds of delicious to me. My husband hates BS. I will eat his portion for him. That is true love.
You are very naughty about Chef Gorgeous. hehehe. No one will ever let you interview them again!
Tell your readers not to throw away those nice outer leaves! You can roast them at a low temp…they come out crisp and better than potato chips! http://www.danaslatkin.com/kitchen/brussels-sprouts-two-ways-chips-and-roasted-with-anchovies-and-dates
Thanks for the great pesto recipe and for all your inspiration.
Love,
Beverly Hills Farmgirl
Since many of us have this love/hate relationship with brussels sprouts, this recipe seems to spruce up our appetite! And thanks Chef for a different version of pesto. Kind of bored with the regular spinach and pine nuts 🙂
I’m not a fan of brussels sprout but your recipe looks very tempting! I’m thinking I might give it a try! 🙂
Everything is better with scallops:-).
This sounds amazing. Must try it for sure.
looks awesome, I must try this recipe! ;0
This may be the best brussels recipe I’ve seen! Amazing!
er… brussel”s” sprout fan — who knew?
yum! i’m not the hugest brussel sprout fan, but yours look gorgeous. and the pesto with beets and cheese — perfection!