Pesto Potatoes and Brussels Sprouts are a hearty and rich side dish (or plant-based entree). Tender roasted potatoes and crispy brussels sprouts get slathered in my homemade Pistachio Lemon Pesto (or your favorite store-bought variety). It's oh so yummy!
Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts.
Slice each sprout in half (unless it's already really small).
Throw your brussels sprouts on a 12 x 17 baking sheet. You'll want a single layer. Don't pile them up one on top of the other or you won't get the beautiful browning from roasting that you desire.
Slice your dutch baby yellow potatoes in half lengthwise. Slice each half horizontally a few times to create half circles.
Drizzle with olive oil. Use your hands or a spatula to move the potatoes and brussels sprouts around in the oil so that all get coated evenly.
Sprinkle with salt, pepper, and dried basil.
Bake for 20 to 25 minutes.
Remove from oven. Place finished brussels sprouts and potatoes in a large bowl. Add 3 to 4 tablespoons of Pistachio Lemon Pesto or a store-bought pesto. Gently stir so that everything gets covered in pesto before serving.