Roasted Brussels Sprouts with Pesto
Ingredients
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1 pound Brussels sprouts
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¼ cup extra-virgin olive oil
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½ teaspoon salt
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½ teaspoon black pepper
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¼ cup pesto
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½ teaspoon red pepper flakes
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1 tablespoon lemon juice
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut the Brussels sprouts
Cut the Brussels sprouts in half lengthwise, trimming off any dried or brown parts.
knife
chopping board
1 pound Brussels sprouts
Place the sprouts on the June Pan
Arrange the Brussels sprouts in a single layer on the June Pan.
June Pan
Season the Brussels sprouts
Drizzle the Brussels sprouts with the olive oil. Sprinkle with the salt and pepper and toss to coat. Set cooking preferences using the button below.
¼ cup extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
liquid measuring cup
measuring spoons
Roast the Brussels sprouts
Place the Brussels sprouts on the middle shelf of the June Oven. June will notify you when the Brussels sprouts are ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Remove the sprouts from the June Oven
Remove the Brussels sprouts from the June Oven.
Add the pesto
Transfer the Brussels sprouts to a large bowl. Add the pesto, red pepper flakes and lemon juice.
¼ cup pesto
½ teaspoon red pepper flakes
1 tablespoon lemon juice
large bowl
measuring cups
Mix the Brussels sprouts
Toss the Brussels sprouts with tongs until they are evenly coated with the pesto and serve.
tongs