Salty Sow Style Roasted Brussels Sprouts & basil pesto recipes to die for

The other night I was just craving the Salty Sow roasted brussels sprout leaves I'd been missing since Mike's 40th birthday.  And, I had the biggest, juiciest heirloom tomato which practically called out for some pesto, salt and pepper, and a smidge of parmesan.  A few googled recipes later and voila!!

Crispy Roasted Brussels Sprouts

Author: Amanda Maguire

Recipe type: Side Dish

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4

Ingredients

• 1 Pound Brussels Sprouts
• 1 Tbs. Olive Oil
• 2 Tbs. Braggs Liquid Aminos (or soy sauce)
• 2 Tbs. Pure Maple Syrup
• 2 Cloves Garlic, crushed

Instructions

1. Pre-heat your oven to 375 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. To make the dressing, whisk together olive oil, Braggs, maple syrup, and garlic in a small bowl. Set aside.
4. Prepare the brussels sprouts by chopping the ends off. You’ll want to chop about ⅓ of the stem side off.
5. Peel off the leaves and place them in a large bowl.
6. Pour the dressing over the brussels sprout leaves and toss to combine.
7. Transfer to your prepared baking sheet and spread into an even layer.
8. Bake for 8-10 minutes, until nice and crispy.

Notes

You’ll want to keep a close eye on the brussels sprouts after about 5 minutes in the oven. There is a fine line between perfectly crispy and burnt.   

Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Copyright 2003 Television Food Network, G.P. 

And, the best part was the next night, I LITERALLY made a 1 minute meal.  I just put together some penne pasta (Mike had cooked al dente for the clan), a little shaved parmesan, pine nuts, and the yummy basil pesto and, then (sorry John Hewlett) nuked that sucker 1 minute in the microwave.

And... YUM!  The presentation isn't so pretty, but it was SO delish!!  That pesto recipe is the bomb!

Enjoy amigos.