For Brussels Sprouts
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For Pesto
1/2 cup toasted, salted pistachios
1/2 cup dried cranberries
3 cloves roasted garlic (I fake roast mine in the microwave with a little olive oil and water)
2 sprigs fresh parsley
1/2 cups olive oil
salt and freshly ground black pepper to taste

Preheat oven to 400F degrees.

Cut off the end of the brussels sprouts, and cut them in half lengthwise. Toss with olive oil, salt and pepper.

On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.

Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.

Check for seasonings on the brussels sprouts, and salt if needed. Spoon approximately 1/4 cup of Cranberry Pistachio Pesto on top.

Adapted from Steamy Kitchen