Italian‑Style Roasted Brussels Sprouts with Pumpkin Seed Pesto

Ingredients

• 1.5 pounds Brussels sprouts, halved
• 2 tablespoons olive oil
• to taste salt
• 1/4 teaspoon black pepper
• 1/4 cup pumpkin seeds
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat oven to 200°C (400°F). Toss Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet.

2. 2

   Roast 20‑22 minutes, turning halfway, until crisp‑tender.

3. 3

   While sprouts roast, blend pumpkin seeds, basil, garlic, nutritional yeast, lemon juice, and a drizzle of olive oil into a pesto.

4. 4

   Toss roasted sprouts with pesto and serve warm.