Pistachio Pesto Roasted Potatoes and Brussels Sprouts
[Vegan]

 For the Potatoes & Brussels Sprouts:

1. Preheat the oven to 425°F
2. Trim the bottom of each brussels sprout and peel away the first layer of leaves. Then slice the Brussels sprouts in halve.
3. In a large mixing bowl, add in the Brussels sprouts and 1 tablespoon olive oil. Gently mix together until all of the Brussel sprouts are coated with olive oil.
4. Throw your brussels sprouts on a lined baking sheet into a single layer for best results.
5. Slice the baby yellow potatoes in half lengthwise, and add them into the large mixing bowl. Add in 2 tablespoons olive oil, paprika, garlic powder, dried parsley, pepper, and salt. Toss together until the potatoes are all coated.
6. Then add the potatoes to another lined baking sheeting into a single layer for best results.
7. Place the baking sheets into the oven and bake for 20 – 25 minutes.
8. Remove from oven. Place finished brussels sprouts and potatoes in the large mixing bowl.
9. Add in 4 -5 tablespoons of the pistachio pesto and toss together.

For the Pistachio Pesto:

1. Add basil, pistachios, lemon juice, nutritional yeast, garlic, and salt to a food processor or high-powered blender. Blend until creamy.