Brussels Sprouts Recipe
With basil pesto cream sauce & pecorino Romano cheese.
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Ingredients
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Brussels Sprouts
Basil Pesto Cream Sauce
Topping
Method
Brussels Sprouts Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half.
- 3
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until well coated.
- 4
Spread the Brussels sprouts evenly on a baking sheet in a single layer.
- 5
Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
Basil Pesto Cream Sauce Preparation
- 6
- 7
Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- 8
Stir in the basil pesto and lemon juice, mixing until well combined.
- 9
Reduce the heat to low and let the sauce cook for about 5 minutes, allowing it to thicken slightly.
- 10
Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
Assembly
- 11
Once the Brussels sprouts are roasted, remove them from the oven and drizzle the basil pesto cream sauce over them.
- 12
Sprinkle the grated Pecorino Romano cheese on top before serving.
- 13
Serve warm and enjoy!