Brussels Sprouts get a bad rap, but in all honesty boiled anything is gross! Every single vegetable under the sun tastes better roasted than boiled. I don’t even think I tried brussels sprouts until I was in college. There’s something lovely about the earthy flavor and the char on one side when you roast them. Plus, this recipe will convert any brussels sprout hater because they’re coated in a silky salsa verde and topped with toasted pistachios and sprinkled with pecorino.
I’ve been having a serious recipe writing block lately, so I did a little Instagram poll on what people wanted to see more of to jog my creativity. A friend of mine asked for more creative ways to cook vegetables, and this recipe came to me. I have a super soft spot for plant based recipes, and this one just felt very me. Plus what veggie isn’t great with a beautiful bright salsa verde and topped with crunchy nuts and salty pecorino cheese?
Let’s get started on this recipe! First, we’ll make our salsa verde. It’s so simple that I just add everything at once to a blender or food processor and puree it. I used parsley, mint, pistachios, basil, olive oil, red wine vinegar, lime juice, a deseeded jalapeno, a halved shallot, garlic, and a couple pinches of kosher salt. Note that this may make more salsa than you need, so go easy when you dress the brussels and do just a little at a time.
Next, we’ll roast the brussels sprouts. Toss them in olive oil and kosher salt on a baking sheet, being careful not to overcrowd them. Then place them cut side down to roast for 20 minutes.
Toast some pistachios and chop them up roughly. In a large mixing bowl, mix the brussels and half the salsa verde until the brussels are coated. Then place them in a serving bowl, and top with the pistachio and grated pecorino romano cheese. That’s it! Just a simple and pretty green way to eat your veggies.
- ¼ c plus 2 tbsp extra virgin olive oil
- 2 tbsp toasted pistachios
- 1 tbsp fresh mint leaves
- 2 tbsp cup fresh basil leaves
- ½ bunch parsley with stems
- ½ tbsp red wine vinegar
- 1 jalapeno, deseeded
- juice of 1 lime
- a pinch of kosher salt
- ½ shallot, peeled and halved
- 2 garlic cloves, peeled
- 1 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- kosher salt
- ¼ cup toasted pistachios
- ¼ cup grated pecorino romano cheese
- Preheat the oven to 425 F.
- In a blender or food processor, add all the salsa verde ingredients and blend to a puree. Taste for salt.
- Place the brussels sprouts and any leaves that remain on the cutting board on a large baking sheet. Drizzle with 2 tbsp olive oil and toss to coat. Turn the brussels cut side down on the sheet. Sprinkle generously with kosher salt and bake for 20 minutes or until the brussels are browned nicely on the cut side and tender.
- Toast your remaining pistachios and chop them roughly. Toss the sprouts in a large mixing bowl and add half of the salsa verde (about ⅓ cup to ½ cup). Dress sparingly at first, toss to coat, and taste. If it needs more salsa verde, add a bit at a time, tossing between additions. Place on a serving platter and sprinkle with pecorino romano and the pistachios.