Brussels Sprout Pesto with Spiralized Sweet Potato
Brussels sprout pesto with spiralized sweet potato is a brilliant way of using up any leftover sprouts
Servings 4
Calories 406kcal
Equipment
Ingredients
For the baked spiralized sweet potatoes: -
- 500 g spiralized sweet potato
- 3 tablespoon olive oil
For the spinach pesto: -
- 190 g Brussels Sprouts halved
- 2 cloves garlic peeled
- 4 tablespoon olive oil
- 30 g pine nuts
- 2 tablespoon lemon juice
- Freshly ground salt and pepper
- 3 teaspoon Freshly grated Parmesan plus more for garnish
Instructions
- Preheat oven to 200C fan.
- Place the spiralized sweet potato in a large bowl, add the olive oil and mix everything together ensuring all of the potato is coated.
- Place onto a lightly greased baking tray and bake for 10 – 15 minutes until crispy, but not burnt!
- Whilst the potatoes are baking, make the spinach pesto.
- Put the Brussels sprouts into a saucepan, pour boiling water from a kettle over them, add a little salt and bring the water back to the boil. Allow to cook for about 5 minutes or until just tender.
- Empty the sprouts into a colander and immediately rinse with cold water.
- Put the cooled Brussels sprouts, garlic and olive oil into a food processor.
- Pulse all together until pureed then add the pine nuts and the lemon juice and pulse again until completely pureed and then season to taste.
- Transfer to a bowl stir in the Parmesan cheese.
- When the potatoes are cooked, divide equally between plates and top with 2 tbsp. of the Brussels Sprout Pesto.
- Garnish with some freshly grated Parmesan cheese and serve!
Nutrition
Calories: 406kcal | Carbohydrates: 31.9g | Protein: 6g | Fat: 29.9g | Saturated Fat: 4.3g | Cholesterol: 2.4mg | Sodium: 631.7mg | Fiber: 6g | Sugar: 6.8g | Vitamin A: 5050IU | Vitamin C: 64.4mg | Calcium: 110mg | Iron: 2.2mg