Pesto Potatoes & Brussels Sprouts

Who says your veggies and potatoes have to be boring? Mix up your meal prep and throw this recipe into the mix! 

Inspired by “The Whole Cook”

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings:  2-4, depending on your carb servings

Ingredients:

  • 1 1/2 lbs/675 grams yellow potatoes

  • 16 oz fresh brussels sprouts

  • 3 tbsp olive oil extra virgin

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp dried basil

  • 3 - 4 tbsp Pistachio Lemon Pesto

Pistachio Lemon Pesto Ingredients:

  • 3 cups packed fresh basil

  • 1/4 cup/30 grams shelled pistachios (you could swap this out for cashews if you prefer)

  • 3 tbsp lemon juice

  • 1 clove garlic or 1/2 tsp minced garlic

  • 1/2 tsp salt

  • 1/3 cup/5 TBSP olive oil extra virgin

Pesto Preparation Instructions:

  1. Add basil, pistachios, lemon juice, garlic, and salt to a food processor or high powered blender.

  2. Turn on the blender and slowly pour in your olive oil. Blend until pistachios are no longer chunky and sauce is smooth. For a thick pesto 1/3 cup of olive oil is perfect. You can use up to 1/2 cup if you prefer a thinner consistency.

  3. Store any extra pesto in an airtight container in the refrigerator for up to a week.

Instructions:

  1. Preheat oven to 425 degrees.

  2. Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts.

  3. Slice each sprout in half (unless it's already really small).

  4. Throw your brussels sprouts on a baking sheet. You'll want a single layer. Don't pile them up one on top of the other or you won't get the beautiful browning from roasting that you desire.

  5. Slice your dutch baby yellow potatoes in half lengthwise. Slice each half horizontally a few times to create half circles.

  6. Drizzle with olive oil. Use your hands or a spatula to move the potatoes and brussels sprouts around in the oil so that all get coated evenly.

  7. Sprinkle with salt, pepper, and dried basil.

  8. Bake for 20 to 25 minutes.

  9. Remove from oven. Place finished brussels sprouts and potatoes in a large bowl.

  10. Add 3 to 4 tablespoons of Pistachio Lemon Pesto. Gently stir so that everything gets covered in pesto. Serve!

Whole recipe serving breakdown (without pesto):
0 Servings Protein
6.75 Servings Carb 
3 Servings Fat 
16 Servings Veggies  

Pesto breakdown: This is for the full pesto recipe.  You only need roughly ½ of this for the recipe above.
0 Servings Protein
0 Servings Carb 
6 Servings Fat 
3 Servings Veggies 

Nutrition, Carb, Side Dish, VegetableMIranda Alcaraz