Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Brussels sprouts, great food source of vitamin A, vitamin C, folic acid and dietary fibre, make the perfect holiday side dish. Simply season them with salt, pepper, garlic powder and tossed with olive oil, then roast until beautifully carmelized. And the leftover can be quickly turned into a delicious pasta for lunch!

Recipe adapted from Steamy Kitchen

For Brussels Sprouts	Cranberry Pistachio Pesto
750 g Brussels sprouts, trimmed and halved 1/2 tsp Freshly ground black pepper 1/2 tsp Sea salt 1/2 tsp Dried garlic powder 3 tbsp Olive oil	60 g Shelled pistachios 60 g Dried cranberries 3 clove Roasted garlic 3 tbsp Flat parsley, chopped 100 ml Olive oil Salt and freshly ground black pepper to taste

1. Preheat oven to 200C/400F. To trim Brussels sprouts, first cut off the stem end and remove any loose or wilted leaves. Cut the Brussels sprouts in half, lengthwise. Place them in a bowl, and season with salt, pepper and garlic powder. Add the olive oil and toss until thoroughly coated.
   
2. Transfer to a shallow baking dish large enough to hold the sprouts in single layer. Roast until the sprouts are browned on the outside and tender on the inside, stirring occasionally, about 25 minutes.
   
3. Place the pistachios, cranberries, roasted garlic and flat parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in the olive oil. Season with salt and black pepper to taste. Serve the roasted Brussels sprouts with the cranberry pistachio pesto.