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Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe
- For Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Cranberry Pistachio Pesto (see below)
- For Pesto
- 1/2 cup toasted pistachios
- 1/2 cup dried cranberries
- 3 cloves roasted garlic
- 2 sprigs fresh parsley
- 1/2 cups olive oil
- salt and freshly ground black pepper to taste
Directions:View on Steamy Kitchen
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