Crispy Roasted Brussels with Nut-Free Olive and Basil Spirulina Pesto
Ingredients
Vegetables
- 3 cups Brussels Sprouts
- 2 cups cremini mushrooms
- 3/4 cup red onion
- 2 tablespoons avocado oil
- Sea salt
- Pepper
Pesto
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/2 cup pitted olives
- 1 cup basil leaves
- 1 teaspoon Spirulina
- Sea salt
- Pepper
Preparation
Dry roast the garlic cloves on a skillet.
Toss the Brussels sprouts, mushrooms, and onions with avocado oil, sea salt, and pepper.
Roast the mixture at 425°F for 25-30 minutes in a shallow roasting pan.
Blend the roasted garlic, olive oil, pitted olives, basil leaves, spirulina, sea salt, and pepper in a food processor until finely chopped and smooth.
