Walnut Pesto Grilled Brussel Sprouts

Walnut Pesto Grilled Brussel Sprouts

Charred brussel sprouts get tossed with rich walnut pesto for a smoky, nutty side.

Total 35 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Brussel sprouts are parboiled then grilled until the outer leaves char and crisp, then tossed with walnut pesto for a smoky, herbaceous finish. The combination of blistered edges and rich, garlicky pesto makes this a standout side for grilled meats or a warm-weather potluck. A squeeze of lemon at the end brightens the whole dish.

Ingredients

  • 1 1/2 pounds brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup walnut pesto
  • 2 tablespoons parmesan cheese, grated
  • 1 lemon, cut into wedges

Method

  1. Bring a 6-quart saucepan of salted water to a boil and add the halved brussel sprouts.

  2. Parboil the brussel sprouts for 3 minutes, then drain well and pat dry with a towel.

  3. Preheat a grill or grill pan to medium-high heat, about 450°F.

  4. Toss the parboiled brussel sprouts with olive oil, salt, and black pepper in a large bowl.

  5. Thread the sprouts onto skewers or place directly on the grill grates, cut side down.

  6. Grill the sprouts, turning occasionally, until charred and tender, about 8 to 10 minutes.

  7. Transfer the grilled sprouts to a large bowl and toss with the walnut pesto until evenly coated.

  8. Sprinkle with grated parmesan cheese and serve warm with lemon wedges on the side.

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    Walnut Pesto Grilled Brussel Sprouts

    Brussel sprouts are parboiled then grilled until the outer leaves char and crisp, then tossed with walnut pesto for a smoky, herbaceous finish. The combination of blistered edges and rich, garlicky pesto makes this a standout side for grilled meats or a warm-weather potluck. A squeeze of lemon at the end brightens the whole dish.

    35 min 4 servings 210 cal

    Ingredients

    • 1 1/2 pounds brussel sprouts, trimmed and halved
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/2 cup walnut pesto
    • 2 tablespoons parmesan cheese, grated
    • 1 lemon, cut into wedges

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and add the halved brussel sprouts.

    2. 2

      Parboil the brussel sprouts for 3 minutes, then drain well and pat dry with a towel.

    3. 3

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    4. 4

      Toss the parboiled brussel sprouts with olive oil, salt, and black pepper in a large bowl.

    5. 5

      Thread the sprouts onto skewers or place directly on the grill grates, cut side down.

    6. 6

      Grill the sprouts, turning occasionally, until charred and tender, about 8 to 10 minutes.

    7. 7

      Transfer the grilled sprouts to a large bowl and toss with the walnut pesto until evenly coated.

    8. 8

      Sprinkle with grated parmesan cheese and serve warm with lemon wedges on the side.