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Pesto Roasted Brussel Sprouts

Pesto Roasted Brussel Sprouts



  • 1 lb Brussels sprouts
  • 2 Tbsp BUITONI® Refrigerated Pesto with Basil (7-oz)
  • 2 Tbsp sliced almonds
  • Finely grated lemon peel (optional)


1. Preheat oven to 375° F. Line a large baking sheet with parchment paper.

2. Toss brussels sprouts and pesto in a large bowl until combined. Spread in a single layer on prepared baking sheet.

3. Bake for 15 minutes or until slightly golden. Top with toasted almonds and grated lemon peel before serving.